Flash Sale! to get a free eCookbook with our top 25 recipes.

Grilled swordfish steaks with marinated mushrooms, cooked on a hot griddle.


For 4 people:

  • 4 large swordfish steaks (about 150g per person)
  • 150ml white wine
  • 5 chopped garlic cloves
  • 3 fresh sprigs of rosemary
  • Salt and freshly ground pepper

For the sauce:

  • 30ml lemon juice
  • 15ml extra virgin olive oil
  • 4 slices of organic yellow lemon (for presentation)

For the garnish:

  • 12 large mushrooms to stuff
  • 1 organic yellow lemon
  • 1 bunch of flat parsley
  • 3 tablespoons of olive oil
  • Freshly ground pepper


  1. Peel and press the garlic. Finely chop the rosemary. In a shallow dish, mix the wine, garlic, and a teaspoon of rosemary.
  2. Season the fish with salt and pepper. Place it in the dish and turn it in the marinade. Cover and refrigerate for at least 1 hour.
  3. Prepare the mushrooms: remove the stem and peel the cap. Place them in a dish, sprinkle lemon juice over them, then season with pepper and olive oil. Cover them with the washed and chopped parsley. Mix well.
  4. In a bowl, mix the lemon juice, olive oil, and the remaining rosemary. Set aside. Heat the flat-top grill to medium heat. Place the fish in a dish lined with paper towels. Pour out the marinade. Lightly oil the flat-top grill to prevent the fish and mushrooms from sticking.
  5. Grill the steaks and mushrooms for 15 minutes, turning the fish over once until the flesh flakes easily with a fork, and turning the mushroom caps several times. Place the fish on a serving dish. Pour the lemon sauce over it and garnish each steak with a slice of lemon. Arrange the mushroom caps around it.

To finish:

  • Serve piping hot. Enjoy your meal!

Find more recipes on my blog: http://bellatrice.canalblog.com