Grilled Swordfish with Charred Leeks and Citrus

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This grilled swordfish with charred leeks and citrus is a sophisticated yet simple dish that celebrates fresh, vibrant ingredients. As a heart-healthy main course, it pairs the meaty, satisfying texture of swordfish steaks with the smoky depth of leeks blackened over a high flame. The addition of juicy orange slices and salty green olives provides a beautiful balance of acidity and richness, making every bite feel light and refreshing.

Ideal for a quick midweek dinner or a weekend gathering, this Mediterranean-inspired recipe is packed with beneficial fats from extra-virgin olive oil and essential nutrients from citrus. The charred leek salsa can even be prepared slightly ahead of time, allowing the flavours to meld as the fish grills. Serve it simply on its own for a low-carb option, or with a side of steamed new potatoes to soak up the zesty juices.

Ingredients for Grilled Swordfish with Charred Leeks and Citrus

4 medium leeks (about 1.1kg .)
1 cup green olives
1/4 cup coarsely chopped dill
3 tablespoons white wine vinegar
कोशेर नमक
80ml extra-virgin olive oil, divided, plus more
3 oranges
4 (1"-thick) swordfish steaks (about 1.4kg .)
ताज़ा पिसी हुई काली मिर्च

How to make Grilled Swordfish with Charred Leeks and Citrus

Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.

Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10–12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high.

Meanwhile, smash open olives using the side of a chef’s knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl.

Cut leeks into 1/2"-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt, and 45ml oil; toss to combine.

Remove peel and white pith from oranges with a sharp paring knife and discard. Slice oranges crosswise into 1/4"-thick rounds. Set aside for serving.

Clean and oil grate and rub swordfish steaks with 2 tablespoons oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5–7 minutes per side.

Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over. Drizzle with more oil and season with pepper.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.