Grilled swordfish with herb dip and grilled vegetables

The swordfish is our favourite for the grill - it has a great meaty taste here accentuated by grilled asparagus and chard.

  • Time of preparation:
    20 minutes


Number of servings

  • Grilled swordfish 2 portions swordfish
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/3 teaspoon black pepper
  • Herb dip 150 g sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 sprig fresh sage
  • 1 sprig flat-leaf parsley
  • 1 sprig fresh thyme
  • salt and pepper to taste
  • Grilled vegetables 100 g fresh asparagus
  • 100 g courgette / zucchini
  • 100 g chard
  • salt and pepper to season
Recommended pairing

Dr. Loosen, Riesling


  • Chop the hard roots off the asparagus and cook in boiling salted water for 2 minutes. Then cool in ice water and pat dry.

  • Chop the sage, parsley, and thyme and add the lot to the sour cream with lemon juice and olive oil. Season with salt and pepper.

  • Season the swordfish with salt and pepper. Grill for two minutes each side on a high heat. Set aside.

    Swordfish is a great fish for steak. Grill only briefly so it retains its juices.

  • Grill the asparagus and courgette for around a minute on each side.

  • Place the steamed chard, grilled asparagus and courgette on a plate with the swordfish steak and top with herb dip. Add salt and pepper to taste.

Enjoy your meal!