Grilled Swordfish with Pea and Mint Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Swordfish is wonderfully meaty and holds up beautifully to grilling, while the bright pea and mint sauce adds a refreshing contrast that keeps it feeling light. Fresh mint is packed with antioxidants and aids digestion, making this not just delicious but genuinely good for you. The best part? Most of these ingredients are pantry staples, so you probably won't need a special trip to the store. It's the perfect weeknight dinner that tastes like you spent all afternoon in the kitchen.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- 473 mlfresh or frozen peas
- 237 mlfresh mint leaves(packed)
- 4 slicespancetta(diced)
- 1shallot(minced)
- 2garlic clove(minced)
- 3 tablespoonslemon juice
- 4 tablespoonsextra virgin olive oil
- 237 mlvegetable broth
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Cook the pancetta in a skillet over medium heat until crispy, about 5 minutes. Remove and set aside on a paper towel.
Tip: Render the fat slowly for maximum crispiness.
- 2
In the same skillet, sauté shallot and garlic in 1 tablespoon of olive oil for 2 minutes until fragrant.
Tip: Don't let the garlic brown or it will taste bitter.
- 3
Add fresh peas and vegetable broth to the skillet. Simmer for 4 minutes until peas are tender.
Tip: Frozen peas work just as well and cook at the same rate.
- 4
Transfer the pea mixture to a blender, add fresh mint, 2 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt. Blend until smooth but slightly textured.
Tip: Leave some texture in the purée for a rustic presentation.
- 5
Pat the swordfish steaks dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry fish grills better and develops a nice crust.
- 6
Heat a grill or grill pan to medium-high heat and brush with the remaining 1 tablespoon olive oil.
Tip: Test the heat by holding your hand 3 inches above the grill—it should be uncomfortable after 3 seconds.
- 7
Grill the swordfish for 5-6 minutes per side, until opaque and cooked through, without moving the steaks too much.
Tip: Swordfish is a dense fish and can handle bold heat without drying out quickly.
- 8
Spoon the pea and mint purée onto serving plates, top each with a grilled swordfish steak, then sprinkle with crispy pancetta and lemon zest.
Tip: Serve immediately while the fish is still warm for the best flavor and texture.
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