Ancient charcoaled swordfish with zucchini and mushrooms


  1. Wash, strain and salt the swordfish fillets. Use a bowl to mix the wine with the coriander. Marinade the fish with this mixture for 3 hours.
  2. Baste the fish, zucchini and mushrooms with oil and bake in coal.
  3. Mix in a cup the oil, the vinegar, the oregano and the honey and pour it over the fish and the vegetables when they are baked. Serve with red wine.


  • 6 swordfish fillets
  • 2 tspns finely cut coriander
  • 1,5 tea cup olive oil
  • 2 tea cups red wine
  • 1 tea cup vinegar
  • 1,5 spoon honey
  • 2 tspns oregano
  • 1 kg zucchini, cleaned and cut in slices
  • 800 grams wild mushrooms

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