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Grilled Swordfish with Salsa Verde over Tomato Agridolce, a 30 Minute Dinner

Grilled Swordfish with basil and mint sauce served agridolce, sweet and sour Italian.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Italian
Servings: 2
Author: Angela Roberts


  • 1 pound of swordfish
  • 1 tablespoon olive oil
  • salt
  • pepper

Salsa Verde

  • 3/4 cup fresh basil
  • 2 tablespoons fresh mint
  • 1/2 cup olive oil
  • 1 teaspoon Tabasco sauce
  • salt
  • pepper

For the Agridolce

  • 1 pint cherry tomatoes
  • 3 tablespoons maple syrup
  • 1/2 cup cider vinegar
  • 1 tablespoon Tabasco Pepper Sauce divided

Sauce Verde


    • Rub sword fish with olive oil, season with salt and pepper.
    • Place on hot grill and grill until cooked through, 5 minutes on one side, 3 minutes on second side.

    Salsa Verde

    • In blender or mini food processor pulse herbs, olive oil, salt, pepper, Tabasco Sauce until a puree is formed.


    • Cut cherry tomatoes into quarters
    • Heat in a small sauce pan, olive oil, maple syrup and 1 teaspoon Tabasco sauce.
    • Add tomatoes, vinegar, salt, pepper.
    • Cook down for about 15 to 20 minutes. Sauce will be bright, tangy, sweet and sour. Add in more Tabasco Sauce to the heat level you desire. Mix well.

    To Plate

    • Place swordfish over the agridolce sauce. Top the swordfish with sauce verde.
    • Serve immediately.