Grilled Swordfish with Asparagus

Exclusive Diana Chan recipe

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Grilled Swordfish


2 x 150g swordfish steaks

3 tbsp olive oil

Salt and pepper to taste

70g butter

2 cloves garlic, minced

1 lemon, zest and juice

1 tsp capers

1 bunch of asparagus

2 tbsp olive oil

Dill tips, for garnish


  • Place the swordfish on a baking sheet and pat dry with a paper towel. Drizzle over the olive oil and rub all over the fish. Season with salt and pepper.
  • Preheat a Woll Diamond Lite 28cm Grill Pan over a medium high heat, then turning down to medium heat once hot.
  • Place the fish and allow to sear for 2–3 minutes on each side until the middle is still slightly raw. Set aside.
  • Using the same Woll Diamond Lite 28cm Grill Pan, place it back on medium heat. Add the olive oil and heat for 30 seconds.
  • Add in the asparagus and cook for 3–5 minutes until cooked through. Season and set aside.
  • Place the Woll Diamond Lite 20cm Frypan on medium heat again and add in the butter and allow to melt. Add in the garlic and sauté for 30 seconds before adding in the capers and lemon.
  • Stir and allow to heat through for 30 seconds before pouring it all over the fish and asparagus. Garnish with some dill to serve.