Grilled Swordfish Sicilian Style Recipes

GRILLED SWORDFISH SICILIAN-STYLE

Steps:

• Preheat grill on high (or preheat the broiler on high).
• 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 immediately.

INDONESIAN GRILLED SWORDFISH

Steps:

• Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
• When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

SWORDFISH A LA SICILIANA

Steps:

• Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
• Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

SWORDFISH, SICILIAN STYLE

Steps:

• Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
• Coat the swordfish with olive oil.
• To make the spice rub, in a small bowl, mix together the garlic powder, dried basil, fennel seeds, red pepper flakes, salt and lemon pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
• To make the salsa, in a bowl, mix together the olives, tomatoes, fresh basil, garlic, cayenne, oil and lemon juice. Taste and season with salt. Set aside.
• Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
• Arrange the fish steaks on individual plates and top with the salsa or serve it alongside.