About this recipe:Swordfish is basted with a wonderful chilli sauce, whilst being grilled on the barbecue. They are then served with a tangy cucumber sauce. Serve with a side salad or anything you fancy.
Cat Lady Cyndi
1 cucumber, peeled, seeded and finely chopped
250ml soured cream
1 tablespoon lemon juice
1 teaspoon lemon zest
salt to taste
2 tablespoons olive oil
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
250ml tomato based chilli sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/8 teaspoon ground black pepper
900g swordfish steaks, cut 3.75cm thick
2 teaspoons olive oil
1 lemon, thinly sliced
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate.
Stir the cucumber, soured cream, lemon juice and lemon zest in a small bowl until combined. Season to taste with salt and refrigerate until ready to serve.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chilli sauce, vinegar and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavours. Season with black pepper and remove from the heat.
Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated barbecue until no longer translucent in the centre and easily flakes with a fork, about 3 minutes per side. Baste with the chilli sauce while barbecuing. Serve the swordfish with lemon slices and the cucumber sauce.
Alternative cooking methods
You can also cook the swordfish steaks under the grill.