Grilled Swordfish Steaks with Baked Chantenay Carrots

Fish for dinner and my son would be ecstatic. He loves fish so much, salmon and swordfish in particular. And these steaks sure made his night. Simple but full of rich and pleasant flavor.Allow 180-200g, 2 cm thick of swordfish per person.  In a baking dish, combine all ingredients and marinate steaks for an hour.

Marinate and refrigerate steaks for an hour, turning at least twice.


1.   Preheat grill pan. Cook steaks for 1-2 minutes on each side or until cooked through. Make sure the grill is very hot before putting on steaks. Reserve the marinade.

2.   Remove steaks from pan. Keep warm on plates. Pour marinade on pan; bring to a boil until sauce thickens.

3.  Pour thickened sauce over steaks.

Serve with a light green salad or with these Chantenay carrots.

Chantenay carrots are naturally small but big on flavor. They are tender and sweet and can be roasted with the skin on. No peel, no fuss!

Grease a large piece of aluminum foil with butter or extra virgin olive oil. Place carrots on the foil, drizzle with a bit more oil and season with salt and pepper. Bake for 20-40 minutes depending on carrot size. Cook until al dente, or to your liking. Season to taste.

For those who observe the Lenten season, this will be a really good Fish Friday meal.

This entry was published on March 9, 2012 at 3:45 pm. It’s filed under cooking, food, Quick Meals, recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

9 thoughts on “Grilled Swordfish Steaks with Baked Chantenay Carrots

  1. This looks purely Yummy!!!
    Great healthy recipe!
    Thanks for sharing 🙂


  2. This looks delicious! I love fish and I haven’t had Swordfish for quite awhile.

  3. I’m hardly a Lenten kid of guy, but I took your advice and had it last night– damn this was delicious. Although I couldn’t find any Chantenays, the organic carrots at the market worked just fine along with some fingerling potatoes. I also served this over a bed of stir fried bok choy in a rice vinegar/soy/nam pla/chili paste/mirin sauce. Everyone’s plate was cleaned.

    Also helps that I got the freshest swordfish I could find though I the dear price for it.

    We had a bone dry Alsatian Riesling with it that worked just great.

    • Razel Rull-Navarro on said:

      Thanks. I’m glad you tried and liked the fish. And serving them on bukchoy sounds yum coz of all the flavors blending in together. I’ll try what you did next time. 🙂

  4. What a beautiful post. The fish looks fantastic. Good job!

  5. Pingback: NGW: Trimbach Riesling 2008 « sybaritesauvage

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