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Sicilian swordfish


  • Combine ¼ cup oil with the lemon juice, seasonings, garlic and 2 tbsp chopped parsley in a large bowl.
  • Toss the fish in the marinade until well coated and set aside for up to 3-4 hours.
  • Then cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • At the same time, cook the fish on a preheated ridged grill (or BBQ), keeping it slightly opaque in the centre and basting with the marinade as you do so.
  • To make the dressing, combine the chillies, garlic and anchovies with 1-2 tbsp chopped parsley, the remaining oil and seasonings in a large bowl.
  • When ready, add the pasta to the dressing and toss well.
  • To serve, arrange the fish on individual plates and mound the pasta alongside.


  • ½ cup olive oil
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 3-4 tbsp chopped Italian (flat leaf) parsley
  • 4 x 180 gm swordfish steaks
  • 300-400 gm spaghetti (or any other pasta)
  • 2 small red chillies, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 3-4 anchovies, finely chopped

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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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm