Roast Swordfish with Basil
Cuisine: British
Author: Kitchens
  • 4 swordfish steaks, about 26 ounces (750 g) total weight
  • 1 Tablespoon olive oil
  • salt and freshly ground black pepper
  • 14 ounces (400 g) 2 Cups butter (lima) beans, drained
  • 2 Tablespoons of chilli olive oil
  • 1 large chilli, seeded and finely chopped
  • 8 spring onions (scallions),trimmed and finely sliced
  • lots of fresh basil, shredded
  • 1 very large tomato, skinned, seeded and chopped (substitute 8 cherry tomatoes)
  1. Preheat the oven to 400°F (200°C) Gas mark 6
  2. Brush the swordfish with the oil, sprinkle with salt and pepper and leave on a non-stick baking sheet for a moment.
  3. Cook the butter (lima) beans gently in the chilli oil with the chilli and spring onions (scallions) for 5 minutes.
  4. Now put the fish in the oven. Add a little of the chopped basil to the beans, then add the chopped tomato and simmer for 5 minutes, by which time the fish will be cooked.
  5. Season the beans to taste.
  6. Serve the fish steaks on hot plates with a large spoonful of beans sprinkled with the remaining fresh basil to decorate.
Recipe by Recipes at