Grilled Swordfish with Couscous

Meaty swordfish holds up well to barbecuing - try Ed Baines' lemony herb and chilli-spiked swordfish, served with fresh couscous salad
By Ed Baines
Grilled Swordfish with Couscous
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the couscous

  • 250 g couscous
  • 1/2 cucumber
  • 1/2 red onions

For the marinade

  • bunches marjoram, or oregano
  • 1/2 tsp fine sea salt
  • 1 red chilli, seeds removed and finely chopped
  • 2 tomatoes, finely chopped
  • 2 tsp white wine vinegar
  • 5 tbsp extra virgin olive oil

For the fish

  • 1 x 675 g fillet swordfish
  • 1-2 lemons, juice only


1. Soak the couscous in boiling water according to the instructions on the packet and leave on one side.

2. To make the marinade, finely chop the herbs and transfer to a mortar. Add the salt and red chilli and grind with a pestle, until smooth. Transfer to a large bowl and tip in the tomatoes; stir to combine.

3. Pour in the vinegar and olive oil, give it a quick stir and leave on one side.

4. With a sharp knife, cut the fish into slices, about 5cm wide. Place in a large dish and spoon over a third of the marinade. Turn the fish to ensure equal coating and leave to marinate for about 20 minutes. Preheat a grill.

5. Meanwhile, finish making the couscous. Finely chop the cucumber and red onion and add to the warm couscous. Pour in the marinade from the fish and stir through.

6. Remove the swordfish from the dish and grill for 1 minute each side. Serve on top of the couscous with a good squeeze of lemon juice.

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