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Swordfish with agrodolce sauce

Swordfish is great for entertaining - sear it just rare and then warm it in the oven to serve. Prepare the agrodolce sauce ahead if you have the chance; simply toss the pine nuts, lemons and dill in at the last minute.

You'll need

6-8 skinless swordfish steaks (250gm each) For brushing: olive oil To serve: lemon wedges   Agrodolce sauce 180 ml white wine vinegar 50 gm raw sugar Spanish onion, finely chopped 50 gm currants 60 gm pine nuts 2 lemons, segmented ½ cup dill sprigs


  • 01
  • Preheat oven to 170C. For agrodolce sauce, heat vinegar and sugar in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Place onion in a bowl, pour vinegar mixture over, add currants and set aside to steep (5 minutes).
  • 02
  • Meanwhile, roast pine nuts on an oven tray, shaking pan occasionally, until golden (4-6 minutes). Transfer to onion mixture along with lemon segments and set aside until ready to serve, then stir in the dill.
  • 03
  • Heat a barbecue or char-grill pan over high heat. Brush swordfish steaks with olive oil, and seaon to taste, then grill, in batches if necessary, turning once, until golden and cooked medium-rare (1½-2 minutes each side, depending on the thickness of the fish). Serve warm with agrodolce spooned over and lemon wedges to the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-flavoured fiano.

Featured in

Feb 2015

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