📝 About This Recipe
This exquisite Pesce Spada affumicato captures the essence of the Mediterranean, combining the firm, meaty texture of swordfish with a delicate cold-smoke finish. Traditionally rooted in the coastal traditions of Sicily and Calabria, this dish balances the smokiness of the fish with a vibrant, citrusy salmoriglio sauce and a sweet-and-sour vegetable relish. It is a sophisticated seafood main that brings the elegance of an Italian riviera dinner directly to your table.
🥗 Ingredients
The Swordfish
- 4 pieces Swordfish Steaks (1-inch thick, skin removed)
- 3 tablespoons Extra Virgin Olive Oil (High quality, cold-pressed)
- 1 teaspoon Sea Salt (Fine grain)
- 2 cups Wood Chips (Cherry or Applewood for a mild smoke)
Salmoriglio Sauce
- 2 tablespoons Fresh Oregano (Finely chopped)
- 1/4 cup Fresh Parsley (Flat-leaf, minced)
- 3 tablespoons Lemon Juice (Freshly squeezed)
- 1 clove Garlic (Crushed into a paste)
- 2 tablespoons Warm Water (To emulsify the sauce)
- 1/2 cup Extra Virgin Olive Oil (Whisked in slowly)
Caponata Relish
- 1 medium Eggplant (Small diced)
- 2 tablespoons Capers (Salt-cured, rinsed)
- 1 tablespoon Pine Nuts (Toasted)
- 1 stalk Celery (Finely diced)
- 2 tablespoons Red Wine Vinegar (For acidity)
- 1 teaspoon Sugar (To balance the vinegar)
👨🍳 Instructions
-
1
Begin by preparing the swordfish. Pat the steaks completely dry with paper towels; moisture is the enemy of a good sear and smoke absorption.
-
2
Lightly brush the steaks with olive oil and season both sides with sea salt. Let them sit at room temperature for 15 minutes.
-
3
Prepare the Salmoriglio sauce: In a small bowl, whisk the lemon juice, warm water, and garlic paste until combined.
-
4
Slowly drizzle in the 1/2 cup of olive oil while whisking constantly to create a light emulsion. Stir in the chopped oregano and parsley. Set aside.
-
5
For the relish, sauté the diced eggplant in a pan with a splash of oil until golden and tender (about 8 minutes). Add the celery, capers, and pine nuts.
-
6
Deglaze the relish pan with red wine vinegar and sugar. Simmer for 2 minutes until the liquid reduces to a glaze. Keep warm.
-
7
Set up your smoker or a stovetop smoking pot using the cherry wood chips. If using a grill, set it for indirect heat.
-
8
Once the smoke is flowing, place the swordfish steaks on the rack. Smoke at a low temperature (around 180°F/82°C) for 10-12 minutes. We want to infuse flavor without fully drying the fish.
-
9
Remove the fish from the smoker. Heat a cast-iron skillet over high heat with a tablespoon of oil.
-
10
Sear the smoked swordfish for just 60-90 seconds per side to create a thin, golden crust while keeping the center moist and slightly translucent.
-
11
Transfer the steaks to a warm plate and let them rest for 3 minutes to allow the juices to redistribute.
-
12
To plate, place a generous spoonful of the eggplant relish in the center of the plate, top with the swordfish steak, and drizzle the Salmoriglio sauce liberally over the top.
💡 Chef's Tips
Always use fruitwoods like cherry or apple; heavier woods like hickory will overpower the delicate flavor of the fish. If you don't have a smoker, you can use a handheld smoking gun under a glass dome for a similar aromatic effect. Do not overcook the swordfish; it becomes rubbery if it exceeds an internal temperature of 135°F (57°C). Ensure your capers are well-rinsed, as their brine can easily make the dish too salty. Whisking the Salmoriglio with a little warm water helps the oil and lemon juice stay emulsified longer.
🍽️ Serving Suggestions
Pair with a crisp, acidic Sicilian white wine like an Etna Bianco or a Grillo. Serve alongside roasted fingerling potatoes tossed in rosemary and sea salt. A side of charred broccolini with chili flakes provides a wonderful textural contrast. For a light lunch, serve the smoked swordfish chilled over a bed of wild arugula and shaved fennel. Finish the meal with a lemon sorbet to cleanse the palate after the smoky flavors.