Balsamic-Marinated Swordfish Steaks with Seared Vegetables

This is an easy dish to barbecue for a crowd. The Swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.


4 x 180g sashimi-grade Swordfish steaks, skin off (see notes)
1 bunch green asparagus, trimmed (see notes)
2 zucchini, sliced lengthways into thick ribbons
4 roma tomatoes, halved
⅓ cup extra virgin olive oil 
Salt flakes and freshly ground black pepper, to taste
¼ cup    flat-leaf parsley sprigs 
Balsamic Marinade
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar (see notes)
Salt flakes and freshly ground black pepper, to taste


Heat a barbecue or char-grill plate.

Make Balsamic Marinade: combine all ingredients. 

Place the fish in a flat dish, pour on the marinade and turn the fish to coat well. Cover and set aside.

Brush the asparagus, zucchini and tomatoes generously with olive oil, sprinkle with salt and pepper. Place the asparagus on the grill plate and cook for about 2 minutes, then turn them and place the zucchini and tomatoes on the grill plate. Turn after a minute or so and cook until well marked. Remove and arrange on a platter.

Remove fish from marinade and place on the char-grill section of the BBQ for 3-4 minutes until well marked, then turn and cook other side for 1-2 minutes, or longer if you’d like it cooked all the way through. 

Place fish on top of the vegetables and garnish with parsley sprigs.


Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before marinating. If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.

Use balsamic vinegar labelled ‘Balsamico di Modena’, it’s more expensive but the taste is far superior.

Alternative species:

Albacore, Bonito, King Threadfin, Mackerel, Striped Marlin, Tuna.

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