Grilled Swordfish Steaks, Sicilian Salamoriglio Style
If you love swordfish you will love this recipe. At the local fish store they said they have wild-caught swordfish from the Gulf of Mexico so that’s what I got. Oil spill be damned!
The swordfish is simply grilled (you have to get the grill really hot) and sauced with a combination of salt, lemon juice, olive oil and fresh oregano. I have a ton of fresh oregano in the garden!
This is a great summer recipe–using the grill and light flavors.
I am at a handicap since I have the original Classic Italian Cookbook and in it is a wonderful recipe for grilled fish using the same ingredients but also breadcrumbs. I use that marinade often and love it for sure!
Hello Jan! I can just see you making this one. Whole Foods claims their swordfish is harpoon-caught and sustainable and we use it often: it’s always summer here. Your fish shouldn’t curl like that, however. Next time try cutting a couple of notches into the edges where the skin is. I buy thick steaks and slice them thin myself so that I can cook them in a flash. And I serve it on very hot plates because it cools off so fast. Your oregano looks so enticing.
It might interest you and your colleagues to know that Tina Ujlaki of Food & Wine Magazine has told me this is their favorite fish recipe of all time.
I love swordfish and this looks pure, simple and delicious! and healthy too!!
xoxo
Brava!!
“Oil spill be damned”
~Spoken like a true southener!