Grilled Swordfish Rolled in Asparagus

  • 30 g swordfish loin, thinly sliced
  • Salt
  • Pepper
  • 3 stalks fresh green asparagus
  • 1 tsp balsamic vinegar
  • Dash of extra virgin olive oil


  1. Thinly slice the swordfish and season with salt and pepper.
  2. Fill a pot with sufficient water to blanch asparagus stalks, add a pinch of salt and bring to a boil.
  3. Add the asparagus into the pot of hot boiling water and boil for about 2 mins, then cool them in cold water.
  4. Wrap the thinly sliced swordfish around the asparagus stalks.
  5. Preheat a frying pan or grill pan on high heat for 1 to 2 mins, and pan-fry or grill the asparagus-wrapped swordfish for 2 mins.
  6. To serve, drizzle with some balsamic vinegar and a dash of olive oil.