Grilled Swordfish Sicilian Style Recipes

GRILLED SICILIAN SWORDFISH WITH OREGANO AND SUMMER SQUASH

Steps:

• Preheat grill. Put a metal grill basket on the grill and get it good and hot.
• Toss the sliced summer squash with a pinch or two of kosher salt and a drizzle of olive oil. Spread them on in the grill basket and cover the grill. Lower the heat to medium-high. Grill until the squash is soft and browned, checking every couple of minutes to stir and turn the squash, about 10 minutes. Adjust the heat/coals as needed to let the squash cook without burning. Transfer the squash to a serving bowl.
• Bring the grill back up to high heat. Grill the swordfish with the cover open for 5 minutes per side, turning once, or until the swordfish reaches a temperature of 130F.
• While the swordfish is grilling, make the oregano sauce. In a bowl mix together the lemon juice and salt until the salt dissolves. Then whisk in the olive oil and add the oregano.
• When the swordfish is done, move it to a serving platter. Prick the swordfish all over with a fork, then pour the sauce over the fish. Top with the chopped tomatoes.
• Serve the swordfish with the grilled squash and some rice or orzo pasta.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

GRILLED SWORDFISH WITH GRILLED CAPONATA

Steps:

• Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
• Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
• Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

GRILLED SWORDFISH SICILIAN-STYLE

Steps:

• Preheat grill on high (or preheat the broiler on high).
• In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
• Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes.
• Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate.
• Using a spoon, beat the sauce, then drizzle it over the fish.
• Serve immediately.

SWORDFISH, SICILIAN STYLE

Steps:

• Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
• Coat the swordfish with olive oil.
• To make the spice rub, in a small bowl, mix together the garlic powder, dried basil, fennel seeds, red pepper flakes, salt and lemon pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
• To make the salsa, in a bowl, mix together the olives, tomatoes, fresh basil, garlic, cayenne, oil and lemon juice. Taste and season with salt. Set aside.
• Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
• Arrange the fish steaks on individual plates and top with the salsa or serve it alongside.

SICILIAN GRILLED SWORDFISH WITH SALSA VERDE

Steps:

• 1: Place the swordfish steaks in a single layer in a glass or foil pan. Season generously with salt and pepper. Drizzle with oil and fresh lemon juice. Top with 2 sprigs of fresh rosemary, if desired. Let marinate for 15 minutes. ShareTweetPin79 Shares 2: Meanwhile, make the salsa verde: Place the garlic, and anchovy, if using, and parsley in a food processor and finely chop. Work in the lemon zest and juice, hot red pepper flakes, and olive oil. Add salt and pepper to taste: the salsa should be highly seasoned. Place in a serving bowl. ShareTweetPin79 Shares 3: Set up your grill for direct grilling and preheat to medium-high (400 degrees). Leave one section of the grill flame-free for a safety zone. Brush and oil the grill grate well. ShareTweetPin79 Shares 4: Dip each swordfish steak in the olive oil to coat it on both sides. Then dip each steak in the breadcrumbs, thickly coating both sides. ShareTweetPin79 Shares 5: Arrange the fish on the grate and grill until browned on both sides, 3 to 4 minutes per side, or until the bread crumbs are golden brown and the fish is done to your liking. ShareTweetPin79 Shares 6: Transfer the swordfish steaks to a platter or plates and serve with the salsa verde spooned over it or on the side. Serve with grilled lemon halves. ShareTweetPin79 Shares

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.