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Fish, Italy

Grilled swordfish with salmoriglio and grilled vegetables

Grilled swordfish with salmoriglio is a Sicilian dish for 4 people, ready in 35 minutes, easy to make, for about €5.00 per person. The key to success is cooking the fish quickly so it stays pearly inside, and whisking the salmoriglio with warm water so it coats every slice.

Tonight we're grilling swordfish Sicilian style, drizzled with salmoriglio, a sauce of lemon, oregano and garlic, with grilled vegetables all around.

Grilled swordfish with salmoriglio and grilled vegetables
Total time
35 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer

Grilled swordfish with salmoriglio smells like summer in Sicily from the first minutes in the pan. The dense, firm flesh sears fast, picks up golden grill marks, and stays tender inside if you watch the cooking closely. Salmoriglio, that bright sauce of lemon, garlic and oregano, wakes the fish up without covering its flavor.

It's a weeknight dinner that feels like a vacation, as long as you find good swordfish steaks at the fish counter. The grilled vegetables on the side, zucchini, eggplant and red peppers, round out the plate with no extra sides needed. Make this on an evening when you have a little time to spare, or serve it to guests without any fuss.

The ingredients

4 people

Fish counter

  • Swordfish steaks 4

Fruits and vegetables

  • Lemons 2
  • Garlic 1 cloves
  • Flat leaf parsley 1 sprigs
  • Zucchini 2
  • Eggplant 1
  • Red bell peppers 2

Pantry

  • Dried oreganooften in the pantry 2 tsp
  • Olive oiloften in the pantry 7 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the zucchini and eggplant into lengthwise slices and the peppers into wide strips, brush with oil.

    Salt the eggplant ten minutes ahead, it soaks up less oil.

  2. Grill the vegetables in a pan or on the grill until marked and tender. 15 min

    Keep the pan very hot and don't move the vegetables around, the char is what makes the flavor.

  3. Make the salmoriglio by whisking the juice of one lemon, crushed garlic, oregano, parsley, 4 tbsp olive oil, 2 tbsp warm water, salt and pepper.

    Crush the garlic with salt, it turns into a fragrant paste.

  4. Grill the swordfish steaks over high heat, basting them with the sauce using a brush. 8 min

    Don't overcook it, swordfish dries out fast, it should stay pearly in the center.

  5. Serve the swordfish with the vegetables, drizzled with the remaining salmoriglio.

    Pour the sauce while the vegetables are still warm, they absorb it better.

Our tips to get it right

  • Take the swordfish out of the fridge fifteen minutes before cooking, it grills more evenly at room temperature.
  • Make the salmoriglio before you start cooking the fish, so you can baste the slices without rushing.
  • Cut the vegetables to an even thickness so they all cook at the same pace without any burning.

The variations

  • Swap the swordfish for fresh tuna or thick sea bream fillets, the quick cooking works just as well.
  • For a vegetarian version, double the grilled vegetables and add slices of halloumi grilled alongside them.
  • To save time, grill the vegetables ahead and reheat them while the fish cooks, dinner is ready in ten minutes.

What to serve it with

  • Grilled bread to soak up salmoriglio
  • Fresh tomato salad
  • Cold glass of lemonade

Storage

Keep leftovers in a sealed container in the fridge for 1 day at most, cooked swordfish loses texture quickly. Reheat gently in a pan over low heat, never let it boil. Freezing isn't recommended for already cooked fish.

Questions about this dish

Can you use a different fish instead of swordfish?

Yes, fresh tuna or thick sea bream fillets work well with this quick cooking method. Pick a firm fleshed fish so it holds together on the grill.

How do you know when the swordfish is done?

The flesh should stay pearly and slightly translucent in the center, never dry. About 4 minutes per side over high heat is usually enough.

Can you make the salmoriglio ahead of time?

Yes, you can make it a few hours ahead and leave it at room temperature. Whisk it again right before using, since it separates a little as it sits.

Can the grilled vegetables be made in advance?

Yes, grill them in the morning and reheat gently before serving. They keep their tender texture well as long as you don't overcook them again.

How long does it take to make a grilled swordfish with salmoriglio and grilled vegetables?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled swordfish with salmoriglio and grilled vegetables?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled swordfish with salmoriglio and grilled vegetables cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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