Jul 14 2026
Restaurants›Restaurante Tio Pepe›Pez Espada A La Riojana Recipe

Pez Espada A La Riojana Recipe

Inspired by Restaurante Tio Pepe
Time1h
Serves4

Grilled swordfish with green and red peppers, tomatoes, and mushrooms

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Marinade

    In a small bowl, mix together the olive oil, minced garlic, salt, and black pepper. This will be used to marinate the swordfish.

  2. 2

    Marinate the Swordfish

    Place the swordfish steaks in a shallow dish and pour the marinade over them. Ensure they are well coated. Cover and refrigerate for at least 30 minutes.

  3. 3

    Chop the Vegetables

    While the fish is marinating, chop the green and red bell peppers, tomatoes, and mushrooms into bite-sized pieces.

Grilling

  1. 4

    Preheat the Grill

    Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and ashen.

  2. 5

    Grill the Vegetables

    In a grill basket, toss the chopped bell peppers, mushrooms, and tomatoes with a little olive oil, salt, and pepper. Grill for about 5-7 minutes or until tender and slightly charred, stirring occasionally.

  3. 6

    Grill the Swordfish

    Remove the swordfish from the marinade and place it on the grill. Grill for about 5-6 minutes on each side or until the fish is cooked through and has nice grill marks.

Serving

  1. 7

    Plate the Dish

    Place the grilled swordfish on a serving platter and top with the grilled vegetable mixture. Squeeze fresh lemon juice over the top for added flavor.

  2. 8

    Serve

    Serve immediately while hot, accompanied by your choice of side dishes like rice or a fresh salad.

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