Best 6 Grilled Swordfish Sicilian Style Recipes

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Grilled Swordfish Sicilian Style: A Mediterranean Delight. Swordfish, a prized Mediterranean fish with a distinctive flavor and firm, meaty texture, takes center stage in this Sicilian-inspired recipe. Grilled to perfection, the swordfish is infused with the vibrant flavors of Sicily, thanks to a tantalizing marinade of olive oil, garlic, lemon, herbs, and capers. The result is a dish that embodies the essence of the Mediterranean, offering a symphony of flavors and textures that will transport you to the sun-kissed shores of Sicily.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SWORDFISH SICILIAN-STYLE



Grilled Swordfish Sicilian-Style image

One of the "30 Best Fast Recipes Ever" from Food & Wine. This is a very simple, basic recipe; nothing fancy here. Recipe created by cookbook genius Marcelle Hazan.

Provided by januarybride

Categories     European

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano (may substitute1 teaspoon dried)
1/4 cup extra virgin olive oil
fresh ground pepper
2 lbs swordfish steaks, cut 1/2 inch thick

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.

INDONESIAN GRILLED SWORDFISH



Indonesian Grilled Swordfish image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Yield 6 servings

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
Six 8-ounce, 1-inch thick swordfish steaks
Kosher salt

Steps:

  • Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  • Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
  • When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

Nutrition Facts : Calories 381 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 150 milligrams, Sodium 624 milligrams, Carbohydrate 3 grams, Protein 45 grams, Sugar 0 grams

SICILIAN GRILLED SWORDFISH



Sicilian Grilled Swordfish image

"The Barefoot Contessa Cookbook" by Ina Garten (c) Clarkson Potter 1999. Provided courtesy of Ina Garten. All rights reserved.

Provided by Ina Garten

Categories     dinner,fish,grill,Italian,Main

Time 10m

Yield 6 servings

Number Of Ingredients 8

2 Tbsp freshly squeezed lemon juice
¼ cup good olive oil
2 tsp fresh oregano leaves, minced OR 1 tsp dried oregano
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (½-inch-thick) swordfish steaks (5 to 6 oz each)
4 oz baby arugula
Grated zest of 1 lemon

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.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE



Swordfish with Sicilian Oregano-Caper Sauce image

The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 large clove garlic, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red-wine vinegar
1 tablespoon capers, preferably salt-packed, rinsed and coarsely chopped
1 tablespoon dried oregano, preferably Sicilian
1 small peperoncino, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
1/4 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper
4 swordfish steaks (each 8 ounces and 1 inch thick)

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.

SWORDFISH A LA SICILIANA



Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 10

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

  • Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  • Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

SWORDFISH, SICILIAN STYLE



Swordfish, Sicilian Style image

DH and I enjoyed this recipe from Williams-Sonoma last night very much. We cooked in our stovetop grill pan. The recipe made more spice rub than was needed to coat the steaks so we heavily applied. We found that this overpowered the dish a bit, so I would recommend not heavily applying the rub, just use enough to coat. We used kalamata olives for the black olives.

Provided by Dr. Jenny

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 16

olive oil, for coating
4 (1/2 lb) swordfish steaks
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon fennel seed, ground in mortar (or a spice grinder)
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons salt
1 teaspoon lemon pepper (can use freshly ground black pepper)
1/4 cup pitted sicilian black olives, chopped (can use other black olives)
1 cup tomatoes, chopped
1/4 cup fresh basil, chopped
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste

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.

Tips:

  • Choose the right swordfish: Look for fresh swordfish that is firm to the touch and has a mild, slightly briny smell.
  • Prepare the marinade: The marinade is essential for infusing flavor into the swordfish. Make sure to use a flavorful combination of herbs, spices, and citrus juices.
  • Marinate the swordfish: Allow the swordfish to marinate for at least 30 minutes, or up to overnight. This will allow the flavors of the marinade to penetrate the fish.
  • Grill the swordfish: Preheat your grill to medium-high heat. Grill the swordfish for 8-10 minutes per side, or until it is cooked through.
  • Serve immediately: Swordfish is best served immediately after grilling. Serve with your favorite sides, such as grilled vegetables, rice, or pasta.

Conclusion:

Grilled swordfish is a delicious and healthy seafood dish that is perfect for a summer cookout. The marinade infuses the swordfish with flavor, and the grilling process creates a slightly charred exterior and a tender, flaky interior. Serve with your favorite sides for a complete meal.

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