Best for: A meaty fish steak for people who think they do not like fish.
Sicily grills its swordfish thick and finishes it with salmoriglio — a punchy whisked sauce of lemon, oregano, garlic, and olive oil poured over the hot fish. The steaks cook like beef on the grill: high heat, a hard sear, and no fussing.
Grill: Direct high heat; 500°F. Equipment: Grill, small bowl, whisk, tongs, instant-read thermometer.
Ingredients
Rest: 3 minutes. Total: 28 minutes.
Fish
- 4 swordfish steaks, about 6 oz each and 1 inch thick
- 1 tablespoon olive oil
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
Salmoriglio
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon warm water
- 1 garlic clove, grated
- 1 teaspoon dried oregano
- 1/2 teaspoon fine table salt
- 1 tablespoon chopped fresh parsley
To serve
- 1 cup cherry tomatoes, halved
- Lemon wedges
Directions
Whisk the salmoriglio ingredients together until slightly thickened and set aside. Pat the swordfish dry and season with the olive oil, salt, and black pepper.
Heat the grill to 500°F and oil the grates.
Grill the steaks for 4 to 5 minutes per side, turning once, until well marked and the centers reach 145°F and flake at the edges.
Rest the fish for 3 minutes on a warm platter.
Spoon the salmoriglio generously over the hot steaks so it pools on the platter.
Scatter the cherry tomatoes around and serve with lemon wedges.
Grilling tip: Whisk the salmoriglio with a spoonful of warm water — it emulsifies into a sauce instead of separating into oil and juice.
