Grilled Swordfish with lentils

Grilled Swordfish with lentils
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 2:30 Total Time


Add all
  • 4 x 6 oz
    (4 x 180 g)

    swordfish fillets or steaks

  • marinade:

  • 3/4 cup
    (190 mL)

    olive oil

  • 1

    lemon zest and juice

  • 3 Tbsp.
    (45 mL)

    chopped fresh dill

  • 1/4 cup
    (60 mL)


  • Salt and pepper to taste

  • lentils

  • 1

    clove garlic, chopped

  • 1

    leek white, minced

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 cup
    (250 mL)

    chicken broth

  • 19 oz
    (540 mL)

    canned lentils, drained and rinsed

  • salt and pepper to taste

  • 4

    oyster mushrooms


In an airtight plastic bag, put all marinade ingredients. Add fish, marinate in the refrigerator 2 hours, turning bag from time to time.

In a pan, brown leek in 1 Tbsp. (15 mL) oil. Add chicken broth; bring to a boil.

Add lentils; season; simmer over low heat 5 minutes.

In a frying pan, lightly brown mushrooms in the remaining oil. Add lentils.

In the same pan, over medium-low heat, cook drained fillets 3 to 4 minutes on each side.

Serve swordfish fillets with lentils.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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