Recept
Hjärthälsosamma recept
Grilled Swordfish with Charred Leeks and Citrus

Grilled Swordfish with Charred Leeks and Citrus

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

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
Koshersalt
80ml extra-virgin olive oil, divided, plus more
3 apelsiner
4 (1"-thick) swordfish steaks (about 1.4kg .)
Nymalen svartpeppar

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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.