Description
Tender and flavorful grilled swordfish marinated in a zesty Salmoriglio sauce, topped with herbed butter. This dish is perfect for a summer barbecue or a special dinner treat.
Ingredients
Units
Scale
Swordfish:
- 2 pounds fresh swordfish
Salmoriglio Marinade:
- 2 lemons, zest and juice divided
- 1 tablespoon fresh garlic, minced
- 1/2 cup good quality extra virgin olive oil
- 1 teaspoon dry oregano
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh Italian flat leaf parsley, chopped fine
- 4 tablespoons cold butter
Instructions
- Prepare Swordfish: Cut the swordfish into two equal pieces about 1 ½ inches thick and place in a zip lock bag.
- Make Marinade: Combine lemon zest, garlic, olive oil, oregano, salt, and pepper. Add half of the mixture to the bag with swordfish. Let it marinate for an hour.
- Prepare Grill: Heat the grill to high on one side and low on the other. Clean and oil the grates.
- Grill Swordfish: Grill the swordfish, turning and basting with the marinade, until cooked through.
- Finish and Serve: Place butter over the cooked swordfish and serve with the reserved marinade.
Notes
- Choose fresh swordfish for the best flavor and quality.
- Cut the swordfish into portions before grilling for even cooking.
- Adjust cooking time based on the thickness of the swordfish steaks.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 570mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
