Sweet-and-Sour Swordfish

4 Servings

1 hour 30 minutes active

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Based on Italian agrodolce, or the pairing of sweet and sour, the sugar and vinegar-seasoned red onions in this dish add punch to mild and meaty swordfish. We also borrowed from Spanish escabeche and marinate the fish after cooking so the steaks really absorb the flavors. The fish should be served barely warm or at room temperature, or it can be prepared ahead, refrigerated up to overnight and served chilled. Simple braised or sautéed greens, stewed white beans or even just crusty bread would be great served alongside.




Don't use a metal baking pan for marinating the fish, as metal may react with the acidity of the marinade and leave the dish with an off metallic taste. And don't slice the fish until ready to serve. If sliced before marinating, the acid will cause the fish to turn an unappealing grey color.

1 hour

30 minutes active


  • 2

    12-ounce skinless swordfish steaks (each about 1 inch thick), patted dry

  • Kosher salt and ground black pepper


Jan W.
October 22, 2022
Good recipe
This was delicious!