Swordfish in garlic sauce. An easy, quick, and flavorful recipe
Para 4 4.8 €/pers. 255 kcal/100g.
- 2 slices of swordfish
- 2 cloves of garlic
- 50 ml of extra virgin olive oil
- 1 tablespoon of chopped fresh parsley
- 1 chili pepper (optional)
- 1 splash of lemon juice (optional)
- Salt (to each household's taste)
- 2 medium potatoes specifically for frying
- We start by peeling the potatoes. We cut them into sticks of similar size, that is, the classic cut.
- We rinse them in water to remove the starch, then dry them thoroughly with a clean cloth. We fry them in extra virgin olive oil.
- We begin by thoroughly drying the swordfish slices with kitchen paper; this is key to ensuring they brown properly and don't release water in the pan. We lightly season them with salt and pepper on both sides and set them aside while we prepare the remaining ingredients.
- Peel the garlic cloves and slice them thinly, trying to make them all roughly the same thickness so they cook evenly. If you like a touch of spice, add a chili pepper cut into small pieces.
- In a large frying pan, heat the extra virgin olive oil over medium heat and add the garlic and chili pepper. Let them brown slowly, watching carefully to prevent burning, as this will make the dish bitter. Once the garlic is golden, remove it to a plate, leaving the flavored oil in the pan.
- We turn up the heat slightly and place the swordfish slices, which we've previously salted (and in this case, added a touch of spice), in the pan. We cook the fish for about 2-3 minutes per side, depending on the thickness, aiming for a golden brown exterior while keeping the inside juicy. We avoid moving it too much so it seals properly.
- Once ready, add the garlic back in and a squeeze of lemon juice. Gently mix to combine all the flavors. Turn off the heat and let it rest for a minute before serving, so the fish can fully settle and absorb the garlic aroma.
- We serve it with French fries and a sprinkle of finely chopped fresh parsley (optional). You can also serve it with roasted potatoes or a classic mixed salad, two options that pair perfectly.
- If you want this dish to be even better, there are a few details that make all the difference. It's important not to overcook the swordfish, as it can become dry; it's better to undercook it and adjust the seasoning later. You can also substitute the lemon with a splash of mild vinegar if you're looking for a different flavor.
- For a twist, you can add a splash of white wine to the garlic before adding the fish, letting it reduce for a few minutes to intensify the flavor. In some coastal areas, it's also prepared with a touch of paprika, which adds color and a different nuance.
- It's not uncommon to find variations of this dish in different regions of the Mediterranean, where grilled fish with garlic is practically a religion. Every household has its own trick, from adding more garlic to incorporating seasonal herbs.
- Swordfish with garlic has that home-cooked feel that has stood the test of time. It arose from the need to cook quickly, using whatever was on hand, and to get the most out of the ingredients without complications.
There are dishes that don't need much introduction because they work on their own, with simple ingredients and straightforward preparation. The kind that solve a weekday lunch dilemma without fuss and with great results. This is where swordfish with garlic comes in, a classic recipe that never fails and can be prepared in no time.
The best easy and quick fish recipes, with ideas for every day and for all tastes.
Garlic sauce is one of those staples of Spanish cuisine that has found its way into all kinds of recipes, from meat to fish. Its origins lie in the humblest of kitchens, where garlic and oil were essential and always readily available. Over time, this technique has become a quick and flavorful way to enhance any main ingredient, as is the case with swordfish.
If you enjoy these kinds of quick dishes, you might want to check out hake in pil-pil sauce with clams and prawns, a perfect dish for a family Sunday (and a real crowd-pleaser), garlic prawns, a classic tapas dish with plenty of character, or cod in pil-pil sauce, a traditional recipe with a spectacular thickened sauce. And now, let's get down to business with the step-by-step instructions.
