Black Swordfish for the Winter

Black Swordfish for the Winter


Designed with the winter months in mind, this Black Swordfish for the Winter recipe will not disappoint. Grilled black swordfish is accompanied by a savory mustard and vinegar cabbage salad and drizzled with a buttery, zesty sauce. Butter beans add an additional flavor component to the sauteed cabbage salad and provide additional protein to this hearty wintry entree. Serve with freshly co


  • 4 swordfish (fresh Black, slices)
  • olive oil (to taste)
  • 1 onions
  • 1 garlic cloves
  • 150 grams green cabbage (sliced ​​)
  • 1 can butter beans
  • salt (to taste)
  • ground black pepper (to taste)
  • ground mustard (to taste)
  • red wine vinegar (to taste)
  • 2 tablespoons unsalted butter
  • 1 lemon zest (and juice)
  • 2 teaspoons mustard (L'anciene, or similar mustard)
  • 4 capers
  • fresh thyme


  1. 1Grill the fish on a very hot grill brushed with a mixture of oil and water.
  2. 2Heat a little olive oil in a wok, and saute onion and garlic for a few minutes.
  3. 3Add the cabbage, and saute for a few more minutes.
  4. 4Add just enough boiling water to cover the cabbage. Cook on low heat.
  5. 5The water will evaporate a bit while cooking, do not let vegetables stick to the bottom.
  6. 6Once the cabbage is cooked, add the beans, and cook for 2 more minutes.
  7. 7Strain the remaining water, turn off the heat, and pour strained water back in the wok.
  8. 8Season with another drizzle of olive oil, salt, pepper, mustard, and a few drops of red wine vinegar if you like it.
  9. 9For the fish sauce, place the unsalted butter for few seconds in the microwave on medium power, with lime zest, mustard, capers, and thyme.
  10. 10Arrange the cabbage around the fish. Whisk the fish sauce, and pour on the hot fish.
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