Wednesday, September 7, 2016

Pesce Spada al Salmoriglio (Swordfish with Salmoriglio Sauce)

Salmoriglio is a Southern Italian condiment, or thick sauce, made with lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper. And it's typically served with seafood or grilled and meats. I love its freshness.

Ingredients serves 4


  • olive oil
  • 2 swordfish steaks, at least 1" thick, sliced in half lengthwise
  • freshly ground salt
  • freshly ground pepper

Salmoriglio Sauce

  • 6 T olive oil
  • juice from 1 organic lemon
  • zest from 1 organic lemon
  • 2 T hot water
  • 6 T fresh Italian parsley, chopped
  • 2 cloves garlic, crushed and minced
  • 2 T fresh oregano, chopped + more for garnish


Lightly brush swordfish steaks with olive oil and season with salt and pepper. Heat your grill or grill pan and cook steaks over medium heat. I cooked these for about 2 minutes on each side, turning them 90 degrees at a minute to get nice hatch marks.

Salmoriglio Sauce
Just before grilling the swordfish, place all of the sauce ingredients together in a medium saucepan and bring to a simmer. Keep warm.

To Serve
Plate your fish steaks, spoon the salmoriglio sauce over the top, and garnish with fresh herbs. Sprinkle with more salt and pepper, if desired. Serve immediately.

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