This is a simple summer meal that employs a simple marinade of lemon and herbs called salmoriglio to flavour juicy swordfish steaks while preserving the fish’s inherent sweetness. Just before serving, drizzle a little more marinade over the grilled fish to give it a stunning glossy sheen and a burst of brilliant lemon flavour. Try mixing in a small amount of Dijon mustard to the marinade that was set aside for an even creamier serving sauce.
Marinade of salmoriglio ingredients
- Six cloves of peeled garlic
- One half-teaspoon kosher salt, separated
- 1/4 cup freshly chopped flat-leaf parsley, finely chopped
- 1/4 cup of fresh lemon juice from two lemons plus two tablespoons of grated lemon zest
- 2 tablespoons freshly chopped fresh rosemary
- Half a teaspoon of optionally crushed red pepper
- 3/4 cup extra-virgin olive oil
- Steaks with Swordfish
- Four 1-inch-thick swordfish steaks, weighing roughly 8 ounces apiece
- Half a teaspoon of kosher salt
- Canola oil, for hob use
- slices of lemon (optional)
Guidelines
Prepare the marinade for salmoriglio: Finely cut garlic cloves. Using the flat side of a chef’s knife, start slamming and rubbing the chopped garlic on a cutting board until a paste develops. Sprinkle the garlic with 1/2 teaspoon salt. In a medium-sized bowl, combine the garlic paste, parsley, lemon zest and juice, rosemary, red pepper flakes, and the remaining 2 tsp salt. Whisk in the olive oil until well blended.
To prepare the swordfish steaks, put the fish inside a sizable plastic zipper bag. Fill the bag halfway with marinade; set aside remaining marinade for serving. Shake the bag to ensure that the fish is evenly coated with marinade after pressing out as much air as you can. Give the fish 30 minutes to marinade in the fridge.
Grills should be preheated to high (450–500°F). Take the fish out of the marinade and throw away the marinade bag. Using an instant-read thermometer inserted in the thickest part of the fish, register 130°F for medium-rare or 140°F for medium-doneness. Place the fish on oiled grates and sprinkle with salt evenly. Grill, uncovered, flipping fish occasionally, until grill marks appear on both sides and fish is cooked to desired doneness, 5 to 10 minutes.
Serve fish right away with the reserved marinade and, if preferred, lemon wedges.
