Sicilian Grilled Swordfish

Sicilian Grilled Swordfish

 

 

 

 

When it’s way too hot to cook, I prefer to grill outside.  It’s 94 degrees F today and my house feels more like a tropical swamp.  I decided to run to the store and pick up some fish to grill.  Making grilled fish is both easy and quick.  This zesty garlic and herb pesto-like sauce works well with just about any fish that is suitable to grill.  But you can also use this sauce over baked or broiled fish.

SICILIAN GRILLED SWORDFISH
(Pesce Spada alla Brace Siciliana/Pesce Spada alla Griglia Siciliana)

Difficulty Rating: Easy
Makes 4 servings.

4 swordfish or tuna steaks
1/2 cup flat-leaf parsley leaves
2 cloves garlic
1 teaspoon kosher or sea salt
1/3 cup olive oil
1 1/2 teaspoons whole dried oregano leaves
1/2 teaspoon grated lemon zest
Juice of 1/2 lemon
1/4 teaspoon red pepper flakes (optional)
Olive oil
Salt and black pepper

In a mortar and pestle pound the parsley, garlic and salt until garlic pieces are no longer visible and mixture resembles a coarse paste.

pestlelg

Transfer to a small bowl.  Stir in olive oil, oregano, lemon zest, lemon juice and red pepper.  Let sit at room temperature for 20 minutes to 4 hours to allow flavors to develop.

Preheat barbeque grill to medium heat.  Coat swordfish on both sides with olive oil so they don’t stick to the grill.  Lightly salt and pepper swordfish steaks.  Grill on both sides to desired doneness.  Transfer to a serving platter and immediately spoon some of the sauce on top of the fish.

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