GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO
Steps:
- Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
- Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
- Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
- Pan-Grilled Swordfish Steaks with Salmoriglio
- It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.
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Heather's Shitshow
s_heathers58@aol.comI would not recommend this recipe to others.
Faruk Khan
farukk@gmail.comOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either.
Abideen Modinat
modinatabideen@gmail.comI was disappointed with this recipe. The swordfish was dry and the salmoriglio sauce was bland.
Fabion Small
smallf23@aol.comThis recipe was a bit too complicated for me. I prefer simpler recipes.
april fox
a_f30@aol.comThe salmoriglio sauce was a bit too tangy for my taste. I'll try using less lemon juice next time.
Ruhe Kuri
r.k15@yahoo.comI followed the recipe exactly and the swordfish was a bit overcooked. Next time, I'll cook it for a shorter amount of time.
Chirbira Joules
joules70@yahoo.comThis was my first time grilling swordfish and it turned out great! The fish was cooked perfectly and the salmoriglio sauce was amazing.
Carvelle Ammus
ac49@hotmail.comI love the simplicity of this recipe. It's easy to make and the results are always delicious.
Hypniac
hypniac@gmail.comThis recipe is a keeper! I'll be making this swordfish again and again.
Jorge Valdez
jorgevaldez24@gmail.comThe salmoriglio sauce was the perfect complement to the grilled swordfish. It was tangy, savory, and really brought out the flavor of the fish.
Lashonda Howard
howard_l@hotmail.comI've never had swordfish before, but this recipe made me a fan. It was so easy to make and the results were delicious.
Stephen Hanley
hanley_stephen42@gmail.comThis swordfish was so flavorful and juicy. I will definitely be making this again!
Andrew Cruz
a@aol.comMy family loved this grilled swordfish with salmoriglio! It was a huge hit at our dinner party. The fish was cooked perfectly and the flavors were amazing.