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Swordfish with agrodolce sauce

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6 - 8
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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.


  • 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
  • 1½ Spanish onion, finely chopped
  • 50 gm currants
  • 60 gm pine nuts
  • 2 lemons, segmented
  • ½ cup dill sprigs


  • 1
    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).
  • 2
    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.
  • 3
    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.


Drink Suggestion: Full-flavoured fiano. Drink suggestion by Max Allen