Swordfish in Salmoriglio

Name: Swordfish in Salmoriglio
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Ingredients: Swordfish 1.1 lbs; Extra virgin olive oil 1.4 cups; Oregano a few leaves; Lemons 2; Parsley 4 tbsp; Garlic 1 clove; Fine salt to taste; Black pepper to taste

it br es fr de

444

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 444
Carbohydrates g 1.7
of which sugars g 1.7
Protein g 17.6
Fats g 40.8
of which saturated fat g 6.46
Fiber g 1.6
Cholesterol mg 72
Sodium mg 380

Difficulty: Easy
Prep time: 15 min
Cook time: 3 min
Serving: 4
Cost: Low
Note plus the time needed for marinating

PRESENTATION

Pesce spada in salmoriglio—oh man, it's such a tasty dish. Seriously good. This Sicilian swordfish recipe totally captures the colorful vibe of Sicily. The thing is, it highlights the freshness of swordfish with a classic salmoriglio marinade. We're talking a flavorful mix of parsley, oregano, zesty lemon, and some really high-quality olive oil. And look, people in Sicily have been making this dish forever, letting the fish soak in that herby, tangy blend. It’s so so good. Then, you sear it quickly in a hot pan.

The aroma? Absolutely captivating—it's a genuine taste of traditional Sicilian cuisine. While this method's also pretty popular in nearby Calabria, it's the island flavors that are, frankly, way way better. Once it's done, drizzle some of the fragrant marinade over the fish. Really adds a bright, juicy kick to every bite. I mean, when it comes to seafood, simple really is best. For sure. This dish proves it. If you're hunting for the ultimate swordfish salmoriglio recipe, you've found it.

The fish turns out tender and light, all thanks to the lemon sauce keeping it fresh and lively. Nothing unnecessary—just straightforward, grilled swordfish with lemon sauce. Perfect for those nights you crave something easy and healthy, with loads of character. Pair it up with crusty bread to soak up the juices, roasted veggies, or even a simple salad.

Honestly, the way the moist swordfish and sharp, herby marinade complement each other makes it one of those Italian seafood recipes you'll want on repeat. It's a reminder of how a little Sicilian know-how can totally change your dinner game. So next time you're in the mood for something fresh and full of flavor, give this recipe a go. Experience the magic of Sicilian cooking. Really, you won't regret it.

How to prepare Swordfish in Salmoriglio

To prepare swordfish in salmoriglio, start with the marinade: rinse and thoroughly dry the parsley, then finely chop it 1 and set aside. Cut the lemon in half and squeeze out the juice 2, filtering it through a fine mesh strainer 3: you should get about 130 ml (approximately 4.4 oz).

Now pour it into a large bowl for the marinade 4, adding the oil 5, and seasoning with salt 6 and pepper.

Using a flat whip whisk (if you don't have one, a hand whisk or mixer will work), emulsify the ingredients until the salt and pepper are fully dissolved. At this point, add the chopped parsley 8 and crush the garlic inside 9.

Also, add the oregano leaves 10 and whisk the mixture again vigorously with the flat whisk 10: you should obtain a homogeneous emulsion. At this point, cut the swordfish into slices about 1 cm (approximately 3/8 inch) thick 12: you should get about 4 slices, each weighing around 4.2 oz.

Transfer them to the bowl with the marinade, ensuring they are completely covered 13, and cover with clear plastic wrap 14. Place in the refrigerator and let marinate for at least 1 hour. After the necessary time has passed, remove the fish from the fridge, discard the plastic wrap and let the swordfish fillets drain (do not discard the marinade: you will need it later). Then place them onto a preheated pan 15

and cook the fillets for 4-5 minutes over low heat, turning them only once 16: they should be lightly golden on each side. Meanwhile, pour the marinade (salmoriglio) into a non-stick saucepan with high sides and cook it for about 5 minutes over low heat 17: this way you will reduce the marinade, making it thicker and richer. At this point, both the swordfish and the marinade will be ready: place the swordfish slices on a plate and serve your swordfish in salmoriglio with a jug containing the marinade 18!

Storage

It's advisable to consume the swordfish in salmoriglio immediately, but you can also store it in the refrigerator covered with clear plastic wrap for up to 1 day.
The marinade can preserve the fish for up to a maximum of 12 hours.
Freezing is not recommended.

Advice

A top preparation? Be careful not to overcook the swordfish, as it may become tough, and accompany it with a simple salad! However, you can also flavor the salmoriglio with other aromatic herbs of your choice, such as rosemary sprigs, which will add a more intense aroma to the marinade!

Curiosity

Salmoriglio is a typical sauce from the Sicilian (salmurigghiu) - Calabrian (salamarigghiu) culinary tradition and is used indiscriminately to season grilled dishes, appetizers, and main courses of meat and fish. In some cases, like the one we propose, salmoriglio is reduced over heat to obtain a creamier consistency.

For the translation of some texts, artificial intelligence tools may have been used.