This quick grilled swordfish recipe takes on a delicious Mediterranean twist thanks to a salsa of diced tomato & olives. Sided with roasted veggies and garnished with crumbled & creamy feta, it’s the feel-good hit of the summer!
Waterford’s Mediterranean Swordfish
Waterford’s Mediterranean Swordfish
with roast sweet potato, green pepper & olives
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Danish-style Feta
- Fish
- Fresh Oregano
- Green Bell Pepper
- Green Bell Peppers
- Lemon Juice
- Onion
- Onions
- Paprika
- Pitted Green Olives
- Sweet Potato
- Swordfish Fillet
- Swordfish Fillets
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato pieces and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In a bowl, coat the pepper slices in a drizzle of oil and seasoning. Set aside.
PREP STEP
While the veg are roasting, roughly chop the drained olives. Roughly dice ½ the Tomato. Rinse, pick and roughly chop the oregano. Drain the feta.
TAPENADE-STYLE SALSA
In a bowl, combine the diced Tomato, the chopped olives, ½ the chopped oregano, ½ the lemon juice, a drizzle of oil, and seasoning.
A PEP IN YOUR STEP
When the roast has 10 minutes remaining, scatter the dressed green pepper slices over the tray and roast for the remaining time.
SMOKY Fish
Pat the swordfish fillet dry with paper towel. Coat in the Paprika, a drizzle of oil, and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for 3-4 minutes or until cooked through.
WELCOME TO CLUB MED
Serve up the roasted veg. Side with the swordfish drizzled with the remaining lemon juice and topped with the tapenade-style salsa. Crumble over the drained feta. Garnish with the remaining chopped oregano. There you have it, Chef!
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato pieces and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In a bowl, coat the pepper slices in a drizzle of oil and seasoning. Set aside.
PREP STEP
While the veg are roasting, roughly chop the drained olives. Roughly dice the Tomato. Rinse, pick and roughly chop the oregano. Drain the feta.
TAPENADE-STYLE SALSA
In a bowl, combine the diced Tomato, the chopped olives, ½ the chopped oregano, ½ the lemon juice, a drizzle of oil, and seasoning.
A PEP IN YOUR STEP
When the roast has 10 minutes remaining, scatter the dressed green pepper slices over the tray and roast for the remaining time.
SMOKY Fish
Pat the swordfish fillets dry with paper towel. Coat in the Paprika, a drizzle of oil, and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for 3-4 minutes or until cooked through.
WELCOME TO CLUB MED
Serve up the roasted veg. Side with the swordfish drizzled with the remaining lemon juice and topped with the tapenade-style salsa. Crumble over the drained feta. Garnish with the remaining chopped oregano. There you have it, Chef!
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato pieces and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. In a bowl, coat the pepper slices in a drizzle of oil and seasoning. Set aside.
PREP STEP
While the veg are roasting, roughly chop the drained olives. Roughly dice 1½ of the Tomatoes. Rinse, pick and roughly chop the oregano. Drain the feta.
TAPENADE-STYLE SALSA
In a bowl, combine the diced Tomato, the chopped olives, ½ the chopped oregano, ½ the lemon juice, a drizzle of oil, and seasoning.
A PEP IN YOUR STEP
When the roast has 10 minutes remaining, scatter the dressed green pepper slices over the tray and roast for the remaining time.
SMOKY Fish
Pat the swordfish fillets dry with paper towel. Coat in the Paprika, a drizzle of oil, and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for 3-4 minutes or until cooked through. You may need to do this step in batches.
WELCOME TO CLUB MED
Serve up the roasted veg. Side with the swordfish drizzled with the remaining lemon juice and topped with the tapenade-style salsa. Crumble over the drained feta. Garnish with the remaining chopped oregano. There you have it, Chef!
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato pieces and the Onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. In a bowl, coat the pepper slices in a drizzle of oil and seasoning. Set aside.
PREP STEP
While the veg are roasting, roughly chop the drained olives. Roughly dice the Tomatoes. Rinse, pick and roughly chop the oregano. Drain the feta.
TAPENADE-STYLE SALSA
In a bowl, combine the diced Tomato, the chopped olives, ½ the chopped oregano, ½ the lemon juice, a drizzle of oil, and seasoning.
A PEP IN YOUR STEP
When the roast has 10 minutes remaining, scatter the dressed green pepper slices over the tray and roast for the remaining time.
SMOKY Fish
Pat the swordfish fillets dry with paper towel. Coat in the Paprika, a drizzle of oil, and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for 3-4 minutes or until cooked through. You may need to do this step in batches.
WELCOME TO CLUB MED
Serve up the roasted veg. Side with the swordfish drizzled with the remaining lemon juice and topped with the tapenade-style salsa. Crumble over the drained feta. Garnish with the remaining chopped oregano. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Waterford’s Mediterranean Swordfish?
The preparation time for Waterford’s Mediterranean Swordfish with roast sweet potato, green pepper & olives is between 30 and 45 minutes.
What is the total time required to make Waterford’s Mediterranean Swordfish with roast sweet potato, green pepper & olives?
The total time required to make Waterford’s Mediterranean Swordfish with roast sweet potato, green pepper & olives is between 45 and 60 minutes.
How many servings does Waterford’s Mediterranean Swordfish provide?
4 servings
What are the main ingredients in Waterford’s Mediterranean Swordfish?
Danish-style Feta, Fish, Fresh Oregano, Green Bell Pepper, Green Bell Peppers, Lemon Juice, Onion, Onions, Paprika, Pitted Green Olives, Sweet Potato, Swordfish Fillet, Swordfish Fillets, Tomato, Tomatoes
What is the nutritional information of Waterford’s Mediterranean Swordfish?
Calories: 626, Carbs: 63 grams, Fat: grams, Protein: 41 grams, Sugar: 25.1 grams, Salt: 781 grams
How do I prepare Waterford’s Mediterranean Swordfish?
SWEET POTS: Preheat the oven to 200°C. Spread out the sweet potato pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In a bowl, coat the pepper slices in a drizzle of oil and seasoning. Set aside. PREP STEP: While the veg are roasting, roughly chop the drained olives. Roughly dice the tomato. Rinse, pick and roughly chop the oregano. Drain the feta. TAPENADE-STYLE SALSA: In a bowl, combine the diced tomato, the chopped olives, ½ the chopped oregano, ½ the lemon juice, a drizzle of oil, and seasoning. A PEP IN YOUR STEP: When the roast has 10 minutes remaining, scatter the dressed green pepper slices over the tray and roast for the remaining time. SMOKY FISH: Pat the swordfish fillets dry with paper towel. Coat in the paprika, a drizzle of oil, and seasoning. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for 3-4 minutes or until cooked through. WELCOME TO CLUB MED: Serve up the roasted veg. Side with the swordfish drizzled with the remaining lemon juice and topped with the tapenade-style salsa. Crumble over the drained feta. Garnish with the remaining chopped oregano. There you have it, Chef!
What should be prepared from my kitchen to make Waterford’s Mediterranean Swordfish?
Danish-style Feta, Fish, Fresh Oregano, Green Bell Pepper, Green Bell Peppers, Lemon Juice, Onion, Onions, Paprika, Pitted Green Olives, Sweet Potato, Swordfish Fillet, Swordfish Fillets, Tomato, Tomatoes
How many calories does Waterford’s Mediterranean Swordfish have?
626 calories
How much fat content does Waterford’s Mediterranean Swordfish have?
grams
Woolies Products in this dish
