📝 About This Recipe
Transport your senses to the shores of Sicily with this quintessential Mediterranean masterpiece. Swordfish, the 'steak of the sea,' is prized for its meaty texture and rich flavor, which becomes incredibly succulent when kissed by the flames of a grill. The dish is elevated by a vibrant Salmoriglio—a rustic, ancient southern Italian sauce of lemon, olive oil, and wild oregano that cuts through the richness of the fish with a bright, herbaceous punch.
🥗 Ingredients
The Swordfish
- 4 pieces Swordfish steaks (approx. 1 inch thick, 6-8 oz each)
- 2 tablespoons Extra virgin olive oil (for brushing)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Salmoriglio Sauce
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/4 cup Fresh lemon juice (from 1-2 juicy lemons)
- 2 tablespoons Warm water (to emulsify the sauce)
- 2 tablespoons Fresh oregano (finely chopped)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 clove Garlic (minced into a fine paste)
- 1/2 teaspoon Dried Sicilian oregano (optional, for depth of flavor)
- 1 pinch Red chili flakes (optional, for a hint of heat)
For Garnish
- 4 pieces Lemon wedges (for serving)
- 1 tablespoon Capers (rinsed and patted dry)
👨🍳 Instructions
-
1
Remove the swordfish steaks from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking throughout.
-
2
Prepare the Salmoriglio: In a medium bowl, whisk together the lemon juice and warm water until combined.
-
3
Slowly drizzle the 1/2 cup of extra virgin olive oil into the lemon mixture while whisking vigorously to create a light emulsion.
-
4
Stir in the chopped parsley, fresh oregano, garlic paste, dried oregano, and chili flakes. Season with a pinch of salt and pepper. Set aside at room temperature to allow the flavors to meld.
-
5
Preheat your grill (gas or charcoal) to medium-high heat, roughly 400°F to 450°F (200°C-230°C).
-
6
Pat the swordfish steaks completely dry with paper towels; moisture is the enemy of a good sear.
-
7
Brush both sides of the fish lightly with olive oil and season generously with kosher salt and black pepper.
-
8
Clean the grill grates and oil them lightly using a folded paper towel dipped in oil held with tongs.
-
9
Place the swordfish on the grill. Cook undisturbed for 4-5 minutes. You'll know it's ready to flip when the fish releases easily from the grate.
-
10
Flip the steaks carefully. Grill for another 3-4 minutes until the internal temperature reaches 130°F-135°F (55°C) for medium, which keeps the fish moist.
-
11
During the last minute of cooking, spoon one tablespoon of the Salmoriglio sauce over each steak to glaze the fish.
-
12
Transfer the fish to a warm platter and tent loosely with foil. Let it rest for 3 minutes.
-
13
Whisk the remaining Salmoriglio sauce one last time and pour it generously over the rested steaks.
-
14
Scatter the capers over the top and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Do not overcook the swordfish; it can turn dry and chalky quickly once it passes 145°F. Use the freshest herbs possible, as the sauce relies on their aromatic oils for its signature taste. If you don't have a grill, a heavy cast-iron grill pan works beautifully to achieve those charred marks. For an authentic Sicilian touch, add a teaspoon of salted capers or a finely chopped anchovy to the sauce for an extra umami kick. Always pat the fish dry before oiling to ensure you get a crisp, golden-brown crust rather than steaming the fish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sicilian Etna Bianco or a Vermentino to complement the citrus notes. Serve alongside grilled asparagus or blanched green beans tossed in lemon and oil. A side of roasted fingerling potatoes with rosemary provides a lovely earthy balance to the bright sauce. For a lighter meal, serve over a bed of wild arugula tossed in a simple vinaigrette. Warm crusty ciabatta bread is essential for soaking up the extra Salmoriglio sauce on the plate.