Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)

Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)

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(7 ratings)

20-25 mins, plus an hour marinating


Serves 4

Carmelita Caruana celebrates the tastes of Sicily with this exciting fish dish - mint and garlic work so well together

Nutrition and extra info

Nutrition: per serving

  • kcal389
  • fat14g
  • saturates2g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein37g
  • salt0.67g


  • 4 swordfish or tuna steaks, 2cm/¾in thick
  • 200ml dry white wine
  • 2 tbsp white wine vinegar
  • 2 garlic cloves
  • 16 fresh mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp extra-virgin olive oil, plus extra for serving
  • a little fresh oregano or finely chopped flatleaf parsley, to serve
  • 2 lemons, preferably organic, quartered



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

  2. Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.

  3. Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

  4. Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

  5. Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

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Comments, questions and tips

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Adrian Bird
10th Nov, 2019
An absolute delight,didn't think for one minute that garlic and mint would work so well especially with a wine marinaded tuna steak. Also followed recipe for Fennel Compote,couldn't fault that either.
14th May, 2016
Very nice recipe. I cooked the fish 3 mins on a Russell Hobbs gril and had it with steamed vegetables. You can really taste the white wine and it makes the fish very tasty.
7th Jun, 2010
Absolutely gorgeous!! everyone loved it, served it with warm potato salad (recipe on here) and fine green beans. Cooked the swordfish on a George Foreman as I dont have a griddle pan! (4mins) Will def do this one again!
26th Oct, 2008
delicious recipe - I'm about to embark on a repeat performance. I used a hot BBQ griddle and it worked very well - giving the swordfish a slightly smokey flavour.
27th Dec, 2007
made this really simply by marinating in wine and wine vinegar with pepper and garlic granules and then putting in a griddle pan for approx 10 minutes. Nice and moist but held together well - even teenager enjoyed it!!!
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