📝 About This Recipe
Transport your senses to the rugged coast of Sicily with this vibrant, keto-friendly masterpiece. Swordfish, often called the 'steak of the sea,' provides a meaty, satisfying texture that stands up beautifully to the char of the grill. It is finished with a traditional Salmoriglio—a rustic southern Italian condiment bursting with fresh oregano, lemon, and extra virgin olive oil that cuts through the richness of the fish.
🥗 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 (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Salmoriglio Sauce
- 1/2 cup Extra Virgin Olive Oil (use high-quality Sicilian oil if possible)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Warm Water (to emulsify the sauce)
- 2 tablespoons Fresh Oregano (finely chopped)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish
- 1 Lemon (cut into wedges)
- 4 pieces Fresh Oregano Sprigs (for decoration)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 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: In a small bowl, whisk together the lemon juice and warm water until combined.
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3
Slowly drizzle the 1/2 cup of olive oil into the lemon water while whisking constantly to create a light emulsion.
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4
Stir in the minced garlic, chopped oregano, parsley, red pepper flakes, and sea salt. Set the sauce aside at room temperature to let the flavors marry.
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5
Preheat your grill or cast-iron grill pan to medium-high heat. Ensure the grates are very clean and lightly oiled 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 the fish with the 2 tablespoons of olive oil and season generously with kosher salt and 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.
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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 (55-57°C) for a moist, slightly translucent center, as the fish will continue to cook while resting.
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11
Transfer the grilled swordfish to a warm platter. Immediately spoon half of the Salmoriglio sauce over the hot fish so it absorbs the herbal notes.
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12
Let the fish rest for 3-5 minutes before serving.
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13
Garnish with fresh lemon wedges, capers, and extra oregano sprigs. Serve the remaining sauce on the side.
💡 Chef's Tips
Always use fresh oregano rather than dried for the sauce; the flavor profile is significantly more floral and less bitter. Do not overcook swordfish, as it can become dry and rubbery very quickly; aim for a medium doneness. If you don't have a grill, a smoking-hot cast-iron skillet is the best indoor alternative for achieving a crust. Whisking warm water into the lemon juice before adding oil is the secret Sicilian technique for a stable, creamy sauce. If the swordfish skin is still attached, leave it on during grilling to help the steak hold its shape, then remove it before eating if desired.
🍽️ Serving Suggestions
Pair with grilled asparagus or sautéed broccolini tossed in garlic and oil to keep the meal low-carb. A crisp, chilled glass of Sicilian Etna Bianco or a dry Vermentino complements the citrus notes perfectly. Serve alongside a simple arugula salad with shaved parmesan and a light balsamic glaze. For a non-keto addition, roasted fingerling potatoes with rosemary are a classic accompaniment. Start the meal with a few Castelvetrano olives to lean into the Mediterranean theme.