Balsamic Marinated Swordfish Steak


Sydney Seafood School

by Sydney Seafood School

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How to Cook Swordfish Steak with a Twist?

There are so many answers to the question of how to cook swordfish, however, how to cook swordfish with a twist to impress is the real question. Swordfish is known for being a beast of the ocean, and a true game fish. The fresh swordfish has a pink tinge to the flesh and a rough grey to silver skin. Swordfish has a really high oil content so any acidic marinade cuts through the fat and provides great eating. This balsamic marinated swordfish recipe is a perfect balance of flavours.

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Recipe supplied by Sydney Seafood School. Check out their website for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of cooking classes at the Sydney Fish Market.

Serves: 4



  • 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
  •  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



Step 1

Heat a barbecue or char-grill plate.

Step 2

Make Balsamic Marinade: combine all ingredients.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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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