I first tasted swordfish in this manner in Sicily, and it has since become one of my favorite way to prepare swordfish. Simple yet delicious, it can be made in mere minutes. Salmoriglio is a vibrant Italian sauce of olive oil, lemon, garlic, parsley, and oregano. Drizzled over grilled fish it really enhances the flavor of the seafood and is delicious. Freshness is key for this vibrant sauce, so make it as close to serving time as possible. If you prepare it too far in advance the herbs will lose their bright green color.
Deborah Mele 2011
Grilled Sicilian Swordfish With Salmoriglio Sauce
Lightly breaded grilled swordfish is topped with a zesty herb sauce in this vSicilian recipe.
- 3 Tablespoons Olive Oil
- 2 Swordfish Steaks, at Least 1 Inch Thick, Cut in Half Lengthwise (About 1 1/2 Pounds Total Weight)
- 1 Cup Seasoned Fresh Bread Crumbs
- 6 Tablespoons Olive Oil
- Juice From 1 Lemon
- Zest From 1/2 Lemon
- 2 Tablespoons Hot Water
- 6 Tablespoons Chopped Italian Parsley
- 2 Cloves Garlic, Minced
- 2 Tablespoons Chopped Fresh Oregano
- Lightly brush the swordfish steaks with olive oil and season with salt and pepper.
- Place the bread crumbs on a shallow plate, and lay the swordfish on top.
- Bread the other side as well, pressing the crumbs onto the sides of the fish so they stick, then refrigerate for about an hour.
- Just before grilling the swordfish, place the sauce ingredients together in a small saucepan and heat, and keep warm.
- Fire up the grill, and once hot, cook the steaks over medium heat just a couple of minutes on each side.
- The outer breaded coating should be golden brown, while the interior of the steak remains moist.
- Serve immediately, with a drizzle of the salmoriglio sauce.