Grilled Swordfish with Pepper Salsa

Grilled Swordfish with Pepper Salsa

Preparation time: 15 min

Cooking time: 1 min

Portions: 1 serving


200 gr of swordfish steak
1 lemon
3 half-peppers of three colors
1 French shallot
10 black olives in slices
3 sun-dried tomatoes
1 cane of corn kernels
3 tbsp Extra virgin olive oil
1 tbsp Of balsamic vinegar
1 handful of rocket
Set and pepper to your liking


  1. Salsa: Cut all the vegetables into brown and the tomatoes into strips, recover the supremes of the lemon and cut them with a little zest - mix in a large bowl with the black olives and corn, season with 2 spoons Olive oil, salt and pepper and set aside.
  2. Season the swordfish fillet with a little olive oil salt and pepper on each side and grill your swordfish fillet on the barbecue 30 seconds on each side.
  3. Season the arugula with the remaining olive oil and balsamic vinegar, taste and correct the seasoning if necessary.
  4. In a plate, put a small bed of salsa, put the filet of swordfish and the rocket salad aside, water the swordfish and the salad of the rest of the salsa.


Decorate with a quarter of lemon or lime, with a slice of toasted avocado, coriander or fresh parsley.

Add a shooter of Vodka and orange juice to the sala for freshness and festive side.

You can cook swordfish in the pan or in the oven. For those who love more cooked swordfish, grill it to your favorite cooking.

Works as well with a guacamole if your avocado is too mature.


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