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Spiced rubbed swordfish with roasted tomato & preserved lemon salsa


  • Preheat oven to 180°C.
  • Place the tomatoes in a heavy-bottomed tray and toss with a little oil and seasonings. Then cook in the oven until they start to collapse a bit.
  • Sprinkle the fish with the spice mix on both sides, rub in and set aside.
  • Put the onions, preserved lemon, parsley, vinegar and a little ground pepper in a bowl and gently toss with your hands. Add the tomatoes and set aside.
  • Then cook the fish on a lightly oiled, preheated ridged grill or BBQ for about 3 mins on each side, spraying with a little more oil as you do so.
  • To serve, toss the salad and mound on individual plates. Then top with the fish and sprinkle a little extra oil over.


  • 1 punnet large cherry tomatoes
  • extra virgin olive oil
  • freshly ground salt & pepper
  • 4 x 120 gm swordfish steaks
  • Middle Eastern spice mix
  • 1½ red onions, finely sliced
  • 3 pieces preserved lemon, finely sliced (or grated rind of 1-2 lemons)
  • 2 heaped tbsp freshly chopped parsley
  • a dash of sherry vinegar (or red wine vinegar)
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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