Grilled Swordfish, Sicilian Salmoriglio Style

13 June 2021

We're officially declared this meal our summer seafood staple! We've already made it twice and I see if happening many more times! It's terrific. The entire thing. The fish, the radicchio, the asparagus, the wine! Fantastic! 

It was light and so flavorful. This radicchio is a huge surprise that I really love! We've made it a few times and every time I love it a little more. I'll include the recipe below the fish. 

The first time we made this, we bought the swordfish from Whole Foods. It's expensive! I found it at  Trader Joe's a couple weeks later, frozen but it was $8-9 bucks for two steaks! Which you end up cutting in half. I grabbed a few and now we have a stock. They taste just as great. 

Just try this-- it's perfect and summery! 

2 tablespoons fresh lemon juice
2 teaspoons table salt 
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick

If using charcoal, light in time for it to form white ash before cooking. If using an indoor gas or electric grill, preheat it at least 15 minutes before you are ready to cook. 

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 at once.

Quarter the radicchio, drizzle with EVOO, balsamic vinegar, salt + pepper
top with freshly grated parmesan

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