Grilled Swordfish, Lisbon Style (Espadarte Grelhado a Losboeta)

The first time I tasted Espadarte Grelhado a Losboeta, I was a wide-eyed culinary student backpacking through Portugal. The briny air of Lisbon, the scent of grilled fish wafting from countless tascas (small restaurants), and the vibrant colors of the city’s Alfama district are forever intertwined in my memory with the juicy, flavorful swordfish and the bright, herbaceous sauce that bathed it. That simple meal, enjoyed al fresco with a glass of crisp Vinho Verde, ignited my passion for Mediterranean cuisine and proved that culinary magic often lies in the freshest ingredients and straightforward preparation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Servings: 6
• Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

For the Sauce:

• 1 cup chopped seeded plum tomato (canned or fresh)
• 1 cup olive oil, plus more for brushing the fish
• 20 kalamata olives, pitted and coarsely chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon tomato paste or 3 tablespoons tomato puree
• 1 tablespoon finely chopped anchovy

For the Swordfish:

• Salt, to taste
• Pepper, to taste
• 6 swordfish steaks, 6 to 7 ounces each

Equipment Needed

• Grill or broiler
• Small bowl (for sauce)
• Serving plates

Instructions

1. Prepare the sauce: In a small bowl, combine the chopped plum tomatoes, olive oil, chopped kalamata olives, fresh lemon juice, finely chopped fresh parsley, tomato paste (or puree), and finely chopped anchovy. Stir well to ensure all ingredients are evenly distributed. This sauce is uncooked, so the quality of your ingredients is crucial. Taste and adjust seasoning if needed, though the saltiness of the anchovies and olives will likely provide sufficient seasoning.

2. Prepare the grill or broiler: Preheat your grill to medium-high heat. Alternatively, if using a broiler, position a rack about 3 inches from the heat source and preheat the broiler. Ensure the grates are clean and lightly oiled to prevent sticking.

3. Prepare the swordfish: Pat the swordfish steaks dry with paper towels. This will help them develop a nice sear. Lightly brush both sides of each steak with olive oil. Season generously with salt and pepper to taste. Don’t be shy with the seasoning, as swordfish can be quite mild on its own.

4. Grill or broil the swordfish: Place the swordfish steaks on the preheated grill or broiler rack. Grill or broil for approximately 4 minutes per side, or until the fish is cooked through but still juicy. The exact cooking time will depend on the thickness of the steaks and the intensity of the heat.

5. Check for doneness: The swordfish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Be careful not to overcook the fish, as it can become dry and tough. A few minutes less is always better than a few minutes too many.

6. Serve: Transfer the grilled or broiled swordfish steaks to individual serving plates. Spoon a generous amount of the prepared tomato-olive sauce over each steak.

7. Garnish and Enjoy: Serve immediately with roasted potatoes and sautéed greens or zucchini. A squeeze of fresh lemon juice can also brighten the dish.

Expert Tips & Tricks

• Freshness is key: Since the sauce is uncooked, use the freshest, highest-quality ingredients you can find. Ripe, flavorful tomatoes and good quality olive oil will make a noticeable difference.
• Don’t overcook: Swordfish is best when it’s cooked just until it’s opaque and flakes easily. Overcooking will result in a dry, less enjoyable steak. Use a meat thermometer to ensure accuracy.
• Make the sauce ahead: The sauce can be prepared a few hours in advance and stored in the refrigerator. This allows the flavors to meld together and makes for a quicker meal preparation. Bring the sauce to room temperature before serving for the best flavor.
• Enhance the flavor: Consider adding a pinch of red pepper flakes to the sauce for a touch of heat.
• Grill Marks: For beautiful grill marks, rotate the swordfish 45 degrees halfway through cooking each side.

Serving & Storage Suggestions

Serve the Grilled Swordfish, Lisbon Style immediately for the best flavor and texture. The bright, herbaceous sauce complements the rich, meaty swordfish perfectly. Roasted potatoes and sautéed greens or zucchini make excellent side dishes. A crisp white wine, such as Vinho Verde or Alvarinho, pairs wonderfully with this dish.

Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days. The sauce can be stored separately in the refrigerator for up to 3 days. Reheat the swordfish gently in a skillet over low heat or in a microwave until warmed through. Be careful not to overcook it during reheating. You can also enjoy the leftover swordfish cold in a salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	541 kcal	–
Total Fat	47g	71%
Saturated Fat	7g	36%
Cholesterol	90mg	29%
Sodium	243mg	10%
Total Carbohydrate	3g	1%
Dietary Fiber	1g	4%
Sugars	1g	–
Protein	27g	54%

Variations & Substitutions

• Sephardic Zemino Sauce: For a Sephardic twist, transform the sauce into “Zemino” sauce by replacing the lemon juice with red wine vinegar, doubling the anchovy, and adding 6 minced cloves of garlic.
• Herb Variations: Experiment with different herbs in the sauce, such as basil, oregano, or thyme.
• Citrus Variations: Try using lime juice instead of lemon juice for a different citrusy flavor.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Grilled Vegetables: Grill some vegetables alongside the swordfish, such as bell peppers, onions, or zucchini.

FAQs (Frequently Asked Questions)

Q: Can I use frozen swordfish steaks?
A: Yes, you can use frozen swordfish steaks. Be sure to thaw them completely in the refrigerator before cooking. Pat them dry with paper towels to remove any excess moisture.

Q: How do I know when the swordfish is cooked through?
A: The swordfish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy.

Q: Can I make the sauce ahead of time?
A: Yes, the sauce can be prepared a few hours in advance and stored in the refrigerator. This allows the flavors to meld together and makes for a quicker meal preparation. Bring the sauce to room temperature before serving for the best flavor.

Q: What can I serve with Grilled Swordfish, Lisbon Style?
A: Roasted potatoes and sautéed greens or zucchini make excellent side dishes. A crisp white wine, such as Vinho Verde or Alvarinho, pairs wonderfully with this dish.

Q: Can I use a different type of fish?
A: While swordfish is the traditional choice for this recipe, you can substitute other firm-fleshed fish such as tuna, mahi-mahi, or halibut. Adjust the cooking time accordingly.

Final Thoughts

Espadarte Grelhado a Losboeta is more than just a recipe; it’s a taste of Lisbon, a reminder of simple pleasures, and a testament to the power of fresh ingredients. I encourage you to try this recipe and experience the vibrant flavors of Portugal in your own kitchen. Don’t be afraid to experiment with variations and make it your own. Share your creations with friends and family, and let them savor the taste of the Mediterranean sun. Bom apetite!