← Back to Search Results
grilling Spanish, mediterranean
Swordfish with Thyme-Scented Asparagus Recipe-359

Photo by:
Comments: 0


Pescado A La Brasa Con Esparragos

The scents of honey, orange, and thyme instantly evoke the Mediterranean. This easy, lyrical recipe is from Sauc, one of my favorite restaurants in Barcelona. The owner, Xavier Franco, prepares it with gorgeous loins of monkfish. It’s hard in this country to find monkfish that’s high-quality enough to be so simply grilled, so I’ve substituted swordfish. (Grilled or seared scallops or shrimp would also be delicious prepared this way.) The drizzle of fruity olive oil and sprinkling of salt at the end may seem like an afterthought, but their effect is transformational – so get out your best olive oil and flaky sea salt. The amount of honey needed will depend on the tartness of the oranges. Start with a tablespoon and add more until you get a nice balance of sweet and tart.

Yield: Serves 4


  • 4 swordfish steaks (each about 1 inch thick and 6 ounces)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Fragrant extra virgin olive oil
  • 2/3 cup fresh orange juice (from 4 to 6 oranges)
  • 2 tablespoons fresh lemon juice
  • 1 to 2½ tablespoons floral honey, such as orange blossom honey
  • 2 small garlic cloves, crushed with a garlic press
  • 1½ pounds thin asparagus, trimmed
  • ½ cup fish stock, store-bought fish stock, or bottled clam juice
  • 1 tablespoon minced fresh thyme
  • Flaky sea salt, such as Maldon


1. Rub the swordfish with salt and pepper, brush it generously with olive oil and let stand until ready to use.

2. Place the orange and lemon juices in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 10 to 12 minutes. Reduce the heat to low, whisk in 1 teaspoon of the honey, and taste the orange sauce; it should be nicely sweet and tart. If it is too tart, add more honey. Let the sauce cook for another minute. Season the sauce with salt to taste and keep warm until ready to serve.

3. Light the grill and preheat it to high or preheat the broiler.

4. Grill the swordfish on an oiled grate positioned 5 inches above the glowing coals, or broil it, until just cooked through, 3 to 4 minutes per side. The fish is done when it just flakes when prodded with a fork. Transfer the fish to a plate and cover it with aluminum foil to keep warm.

5. Heat 1½ teaspoons olive oil in a large skillet over high heat with the garlic. Add the asparagus and cook, tossing, for 1 minute. Add the fish stock and thyme and bring to a boil. Cover the skillet and cook the asparagus until it is bright green and crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate. Continue to cook the fish stock mixture until it is reduced and syrupy, 3 to 5 minutes. Divide the asparagus among 4 plates and drizzle the fish stock mixture on it. Arrange a fish steak on each plate and drizzle the orange sauce over the asparagus and the fish. Drizzle a little olive oil over each serving and sprinkle sea salt on top. Serve at once.

© 2005 Anya von Bremzen

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt, 1 tablespoon of honey, but does not include flaky sea salt or extra virgin olive oil for drizzling.


Nutritional Information

Nutrients per serving (% daily value)

296kcal (15%)
59mg (6%)
37mg (62%)
131mcg RAE (4%)
66mg (22%)
492mg (20%)
2g (11%)
9g (14%)
5mg (29%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?