📝 About This Recipe
Transport your senses to the rugged coastlines of Sicily with this quintessential Mediterranean masterpiece. Swordfish, often called the 'steak of the sea,' is grilled to smoky perfection and drizzled with Salmoriglio—a vibrant, ancient southern Italian herb sauce made with lemon, olive oil, and wild oregano. This dish is naturally gluten-free, incredibly fresh, and celebrates the harmony of high-quality olive oil and citrus.
🥗 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 Sea salt (flaky variety preferred)
- 1/2 teaspoon Black pepper (freshly cracked)
Salmoriglio Sauce
- 1/2 cup Extra virgin olive oil (use a high-quality, fruity oil)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Warm water (to emulsify the sauce)
- 1/4 cup Fresh flat-leaf parsley (very finely chopped)
- 1 teaspoon Dried Sicilian oregano (rubbed between palms to release oils)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Capers (drained and roughly chopped)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
For Garnish
- 1 whole Lemon wedges (cut into 4-6 wedges)
- 4 pieces Fresh parsley sprigs (for decoration)
👨🍳 Instructions
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1
Remove the swordfish steaks from the refrigerator 20 minutes before cooking to bring them to room temperature; this ensures even cooking.
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2
Prepare the Salmoriglio sauce by whisking the extra virgin olive oil and lemon juice together in a small bowl until slightly thickened.
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3
Slowly whisk in the two tablespoons of warm water; this is a traditional Sicilian technique that helps emulsify the oil and citrus into a silky sauce.
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4
Stir in the finely chopped parsley, dried oregano, minced garlic, chopped capers, and a pinch of red pepper flakes. Season with a pinch of salt and pepper, then set aside to let the flavors meld.
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5
Preheat your grill or cast-iron grill pan to medium-high heat. Ensure the grates are very clean to prevent sticking.
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6
Pat the swordfish steaks completely dry with paper towels. Moisture is the enemy of a good sear!
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7
Brush both sides of each steak lightly with olive oil and season generously with sea salt and cracked black pepper.
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8
Place the steaks on the hot grill. Cook undisturbed for 4-5 minutes. You'll know they are ready to flip when they release easily from the grates and show distinct char marks.
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9
Flip the steaks carefully using a sturdy spatula. Cook for another 3-4 minutes on the second side.
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10
Check for doneness: the internal temperature should reach 130-135°F (55°C) for a moist, slightly rosy center, or 145°F (63°C) for fully opaque.
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11
Transfer the fish to a warm platter. Immediately spoon half of the Salmoriglio sauce over the hot steaks so the heat of the fish blooms the aromatics in the sauce.
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12
Let the fish rest for 3 minutes before serving to allow the juices to redistribute.
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13
Serve warm with the remaining sauce on the side and fresh lemon wedges for squeezing.
💡 Chef's Tips
Always choose swordfish that is firm and smells like the clean ocean; avoid any with a strong 'fishy' odor. Do not overcook swordfish as it can become dry and rubbery very quickly; aim for a meaty, succulent texture. If using a gas grill, add a few soaked wood chips in a foil packet for a hint of authentic wood-fired flavor. For the best Salmoriglio, use dried oregano rather than fresh; the dried herb provides the specific earthy depth characteristic of Sicilian cooking. Clean and oil your grill grates right before placing the fish down to ensure those perfect, professional grill marks.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian white wine like Etna Bianco or Grillo. Serve alongside grilled asparagus or blistered cherry tomatoes for a light, low-carb meal. Roasted fingerling potatoes tossed in lemon and rosemary make a heartier, gluten-free accompaniment. A simple arugula salad with shaved fennel and a light balsamic vinaigrette cuts through the richness of the fish. For a traditional touch, serve with a side of gluten-free caponata.