This simple and delicious dish uses a unique condiment called “salmoriglio” to season a grilled swordfish steak. This sauce is made with olive oil, garlic, oregano and, if you like, a bit of spicy chili pepper.
The easiest way to cook the swordfish is in a heavy pan (cast iron is great). However, you can easily use this same sauce no matter how you prefer to cook your fish. If you like the aesthetics of grill marks, you can also use a hot griddle pan. Try brushing the steaks with olive oil before grilling over an open flame outdoors!
Watch the Pasta Grammar video where we make this recipe here:
PESCE SPADA GRIGLIATO RECIPE
Makes: 2 swordfish steaks
Cook Time: 20-30 minutes
For this recipe, you will need:
4 tbsp (55g) extra virgin olive oil, plus extra for the pan
1/3 cup (80ml) water
1 garlic clove, chopped
1 tsp. dried oregano, or to taste
Salt
1 fresh or dried, chopped chili pepper (optional)
2 swordfish steaks
Small saucepan
Heavy pan (cast iron is great)
Spatula
Combine the olive oil, water, garlic and oregano in a small saucepan, along with a generous pinch of salt. Bring to a very gentle simmer and let it cook for 15 minutes.
Meanwhile, add plenty of olive oil into a heavy pan and bring up to medium/high temperature. Carefully lay the swordfish steaks into pan. Flip them with a spatula every few minutes and cook until a nice, browned sear develops on both sides and the meat is cooked through (about 145 degrees F or 63 C internal).
Remove the steaks to a plate and spoon the sauce over them before serving.
Buon appetito!
Have some leftover swordfish? Try this delicious Swordfish Panino Sandwich recipe!