Grilled Swordfish Sicilian Style
Thick, meaty swordfish steaks marinated in a bright Sicilian mix of capers, olives, tomatoes, and lemon, grilled to perfection and full of Mediterranean flavour.
INGREDIENTS:
- 1 swordfish steaks, 1-inch thick (7 oz each)
- 1 tablespoons olive oil
- 1 garlic cloves, minced
- 0.3 lemon, juiced and zested
- 0.5 tablespoons capers, roughly chopped
- 0.1 cups Castelvetrano olives, pitted and sliced
- 0.3 cups cup cherry tomatoes, halved
- 0.1 cups dry white wine
- 0.3 tablespoons fresh oregano leaves
- 0.5 tablespoons fresh flat-leaf parsley, chopped
- 0.1 teaspoons crushed red pepper flakes
- 0.3 teaspoons kosher salt
- 0.1 teaspoons black pepper
- 0.5 lemons, cut into wedges for serving
STEPS:
- Marinate the swordfish: Whisk together 1 tablespoons olive oil, 1 garlic cloves, minced, 0.3 lemon, juiced and zested juice and zest, 0.3 tablespoons fresh oregano leaves, 0.1 teaspoons crushed red pepper flakes, 0.3 teaspoons kosher salt, and 0.1 teaspoons black pepper in a shallow dish. Add 1 swordfish steaks, 1-inch thick (7 oz each) and turn to coat. Marinate at room temperature.
- Make the Sicilian sauce: While the fish marinates, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 garlic cloves, minced and cook for 6 minutes. Add 0.3 cups cup cherry tomatoes, halved and cook until softened, about 3 minutes. Pour in 0.1 cups dry white wine and simmer for 2 minutes. Stir in 0.5 tablespoons capers, roughly chopped and 0.1 cups Castelvetrano olives, pitted and sliced. Season and keep warm.
- Heat the grill: Heat a grill or grill pan over high heat. Brush the grates well with oil. Remove swordfish from the marinade and shake off excess.
- Grill the swordfish: Grill swordfish steaks for 3–7 minutes per side until nicely charred with grill marks and just cooked through. The center should be barely opaque. Do not move them until they release naturally.
- Sauce & serve: Transfer steaks to a platter. Spoon the warm Sicilian sauce generously over each steak. Scatter 0.5 tablespoons fresh flat-leaf parsley, chopped on top and serve immediately with 0.5 lemons, cut into wedges for serving.
NOTES
- Don't over-marinate: Swordfish is a firm, meaty fish but the lemon juice will start to break down the flesh if left too long. 30 minutes is ideal — no more than 1 hour.
- Hot grill is key: Swordfish needs a very hot, well-oiled grill to prevent sticking. Clean and oil the grates right before grilling.