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Swordfish fillets with grilled vegetables
Swordfish fillets with grilled vegetables

Swordfish fillets with grilled vegetables

with courgette, aubergine, tomato and balsamic vinegar sauce

A different version for this recipe of black scabbard fish fillets, wrapped in a balsamic vinegar sauce, which will delight you at the table! And nothing better than to accompany with some healthy grilled vegetables!

45 min

364 kcal

4 doses



1 uni

(370 gr)

2 uni

(282 gr)

2 uni

(300 gr)

1 uni

(422 gr)

You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

364 kcal

1,522 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Season the swordfish fillets with salt. Reserve (optionally about 20 min).


Steam them or if you prefer, take them to the oven over a drizzle of olive oil.


Cut all the vegetables into 0.5 cm slices: courgette, aubergine, tomato and onion.


Now grill them on a plate with a drizzle of olive oil, seasoned with salt and pepper. Reserve.


To make the sauce, bring the vinegar to the heat with the sugar until it begins to become slightly thick. Reserve.


Serve the fish with the vegetables, all drizzled with the sauce.