📝 About This Recipe
Transport your senses to the shores of Sicily with this classic preparation of swordfish, known for its meaty texture and mild flavor. The star of the show is the Salmoriglio—a rustic, ancient Southern Italian herb sauce made with bright lemon, pungent garlic, and earthy oregano that cuts through the richness of the fish. Grilled over high heat to achieve a perfect char while remaining succulent inside, this dish is the epitome of Mediterranean summer dining.
🥗 Ingredients
The Swordfish
- 4 pieces Swordfish steaks (1-inch thick, approximately 6-8 oz each)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Freshly cracked black pepper
Salmoriglio Sauce
- 1/2 cup Extra virgin olive oil (high quality Sicilian oil preferred)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 2 tablespoons Warm water (to emulsify the sauce)
- 1 tablespoon Fresh oregano (finely chopped)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Dried oregano (provides a concentrated depth of flavor)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
For Garnish
- 4 pieces Lemon wedges
- 4 pieces Fresh parsley sprigs
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Remove the swordfish steaks from the refrigerator about 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Preheat your grill to medium-high heat (about 400-450°F). Ensure the grates are very clean to prevent sticking.
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3
In a small heat-proof bowl, whisk together the lemon juice and warm water until combined.
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4
Slowly drizzle in the 1/2 cup of extra virgin olive oil into the lemon water while whisking constantly to create a light emulsion.
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5
Stir in the minced garlic, fresh oregano, fresh parsley, dried oregano, and red pepper flakes. Season with a pinch of salt and pepper. Set aside at room temperature to let the flavors meld.
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6
Pat the swordfish steaks completely dry with paper towels. This is crucial for achieving a good sear rather than steaming the fish.
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7
Brush both sides of the steaks lightly with olive oil and season generously with kosher salt and black pepper.
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8
Oil the grill grates using a folded paper towel dipped in oil and held with tongs.
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9
Place the steaks on the grill at a 45-degree angle to the grates. Sear for 4-5 minutes without moving them to develop distinct grill marks.
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10
Carefully flip the steaks using a wide fish spatula. The fish should release easily if a proper crust has formed.
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11
Grill on the second side for another 3-4 minutes. The internal temperature should reach 130-135°F for a moist, medium finish.
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12
Transfer the steaks to a warm platter. Immediately whisk the Salmoriglio sauce again and spoon half of it over the hot fish.
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13
Let the fish rest for 3 minutes; this allows the juices to redistribute and the sauce to penetrate the surface.
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14
Garnish with fresh lemon wedges, capers, and a few sprigs of parsley before serving.
💡 Chef's Tips
Always choose swordfish that is firm and translucent; avoid any with brown spots or a strong 'fishy' odor. Do not overcook swordfish as it can become dry and rubbery very quickly; it is better to pull it off the grill slightly underdone and let carry-over cooking finish it. If you don't have a grill, a well-seasoned cast-iron grill pan works beautifully as a substitute. Using both fresh and dried oregano provides a complex herbal profile that is characteristic of authentic Sicilian cooking. Whisking warm water into the sauce helps keep the lemon and oil from separating immediately.
🍽️ Serving Suggestions
Serve with a side of grilled asparagus or charred broccolini tossed in garlic. A crisp Sicilian white wine like Etna Bianco or a Vermentino pairs perfectly with the citrus notes. Accompany with roasted fingerling potatoes or a light couscous salad with pine nuts and raisins. A simple arugula salad with shaved parmesan and a balsamic glaze provides a peppery contrast to the meaty fish. Warm crusty ciabatta bread is essential for soaking up the extra Salmoriglio sauce on the plate.