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Grilled Swordfish with Salmoriglio

Grilled Swordfish with Salmoriglio

Prep time: 20 minServes: 4

Pairs with

Swordfish is the queen of meaty fish — dense, firm, almost steak-like. It handles a fuller white with oak character or even a structured Provençal rosé. The salmoriglio ties it all together with lemon and olive oil.

Ingredients

  • 4 swordfish steaks (about 200g each, 2cm thick)
  • Olive oil
  • Flaky sea salt, black pepper
  • Salmoriglio:
  • 6 tbsp olive oil
  • Juice of 1 lemon
  • 1 garlic clove, finely grated
  • 1 tsp dried oregano
  • Small handful of parsley, finely chopped
  • Flaky sea salt

Method

  1. 11. Whisk all the salmoriglio ingredients together. Let it sit while you prep the grill.
  2. 22. Brush the swordfish steaks with olive oil on both sides. Season with salt and pepper.
  3. 33. Get the grill or griddle pan smoking hot.
  4. 44. Grill 3–4 minutes per side — swordfish should be firm with a pale pink centre, not cooked all the way through.
  5. 55. Place straight on plates and spoon salmoriglio generously over. Serve with a simple salad or grilled courgettes.