Swordfish with Salmoriglio, a very simple recipe for a very tasty fish main course.
Typical of Sicilian gastronomic culture but also from the neighboring land of Calabria.
An easy and tasty preparation that keeps the swordfish slices moist and tender while enhancing the flavor of the primary ingredient.
The salmoriglio is made in different ways, with small variations; some add parsley, some don’t use garlic, others make it simply with oil, lemon, and oregano; every family has its own recipe for this magical concoction!
Avoid overcooking the swordfish on the grill to prevent it from becoming tough. A few minutes on each side will suffice to have tender and slightly pink swordfish inside.
Always remove the core of the garlic, which is the least digestible part and gives garlic its pungent smell, which could ruin the delicate flavor of this prized fish, such as swordfish.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 499.66 (Kcal)
- Carbohydrates 2.62 (g) of which sugars 0.42 (g)
- Proteins 39.83 (g)
- Fat 36.76 (g) of which saturated 6.60 (g)of which unsaturated 8.37 (g)
- Fibers 1.24 (g)
- Sodium 649.60 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Swordfish with Salmoriglio
- 1.76 lbs swordfish (4 slices of 7 oz each)
- 7 tbsp extra virgin olive oil
- 2 lemon (juice)
- 1 bunch parsley
- 1/2 tsp oregano
- 1 clove garlic
- salt
- pepper
Tools
- Pan
Steps
Swordfish with Salmoriglio
Wash, dry, and chop the parsley.
Peel the garlic. Squeeze the lemons and strain the juice through a fine mesh sieve. Put the oil in a small bowl and beat it vigorously with a whisk or fork.
Gradually add the lemon juice and continue to beat.
Finally, add the oregano, salt, parsley, and garlic clove; mix well, cover the bowl, and let the salmoriglio rest for at least 10/15 minutes in a cool place.
After the necessary time, mix the salmoriglio.
Meanwhile, rinse the swordfish steaks well under running water and pat them dry with kitchen paper.
After the necessary time, remove the fish from the fridge, remove the plastic wrap and let the swordfish steaks drain (do not discard the marinade: you will need it later).
Then place them on an already hot pan and cook the fillets for 4/5 minutes over low heat, turning them only once: they should be slightly 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: this way, you will make a reduction of the marinade which will become thicker and richer.
At this point, both the swordfish and the marinade will be ready: place the fish slices on a plate and serve your swordfish with a jug containing the marinade
Enjoy your meal.
Tips
It is advisable to eat the swordfish with salmoriglio immediately, but you can also store it in the refrigerator covered with transparent food wrap for up to 1 day.
The marinade can preserve the fish for up to 12 hours.
Freezing is not recommended.
Be careful not to overcook the swordfish, which could become tough, and serve it with a simple salad!
However, you can also flavor the salmoriglio with other aromatic herbs of your choice, such as sprigs of rosemary, which will release a more intense aroma to the marinade!
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