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Swordfish Steaks with Greengage Sauce

Greek.Cookery's picture
  Swordfish steaks 28 Ounce
  Ground black pepper To Taste
  Olive oil 3 Tablespoon
  Onions 8 Ounce, thinly sliced (250 Gram)
  Honey 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Greengages/Plums 6 Ounce, quartered (600 Gram)
  Fennel tops/Dill 2 Ounce, chopped (25 Gram)
  Lemons 2
  Salt To Taste

Salt and pepper the swordfish steaks.
Arrange in one layer in an oiled roasting tin and drizzle with 1 tablespoon olive oil.
In a heavy frying-pan fry the onions gently in the remaining 2 tablespoons olive oil until transparent.
Add the honey and stir until it caramelizes.
Stir in the garlic and the greengages (or plums) and simmer for 5-10 minutes.
Add the fennel or dill and season with salt and pepper.
Scoop the plums and juice into the roasting tin round the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Swordfish is done when it turns opaque and the flesh feels firm.
Transfer to a warmed platter or individual plates and garnish with lemon wedges.
I serve this with plain rice or boiled cracked wheat.

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Swordfish Steaks With Greengage Sauce Recipe