GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO

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Grilled or Broiled Skewered Swordfish Chunks with Salmoriglio image

Categories     Sauce     Side     Broil     Swordfish

Yield makes 4 servings

Number Of Ingredients 7

1 1/2 to 2 pounds swordfish, cut into large chunks
1/3 cup extra virgin olive oil, plus a little more for brushing on the fish
Salt and black pepper to taste
2 garlic cloves, peeled
1 tablespoon fresh oregano leaves or 1 teaspoon dried
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source. Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs). Brush the fish with a little olive oil and sprinkle it with salt and pepper.
  • Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary). Stir in the lemon juice and set aside.
  • Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side. Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, it's done. Drizzle with the salmoriglio, garnish with the parsley, and serve.
  • Pan-Grilled Swordfish Steaks with Salmoriglio
  • It's nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound. Put a large heavy skillet over medium high heat and wait a couple of minutes. Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done. Serve with the sauce.

Waiswa Eric
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Not a fan.


Angel Andrews
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Would make again!


Dipesh Yadav
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Grilled Swordfish with Salmoriglio - 5/5 stars


Brielle Nyakoe
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This recipe was a disaster! The swordfish was overcooked and the salmoriglio sauce was bland. I would not recommend this recipe to anyone.


Michael Waack
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I followed the recipe exactly, but the salmoriglio sauce was too salty for my taste. I would recommend using less salt.


Jennifer Macfarlane
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The swordfish was a bit dry, but the salmoriglio sauce was delicious. I would recommend using a fattier fish, like salmon or trout.


Roc Vz
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I'm not a big fan of swordfish, but I tried this recipe and was pleasantly surprised. The salmoriglio sauce really made the dish.


specz
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Yum! The swordfish was moist and flaky, and the salmoriglio sauce added a bright, lemony flavor. I would recommend this recipe to anyone who loves seafood.


Tamera Bankston
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This recipe is a keeper! The swordfish was cooked to perfection and the salmoriglio sauce was divine. I will definitely be making this again.


Ethan Df
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Grilled Swordfish with Salmoriglio was a hit at our dinner party! The fish was tender and flavorful, and the salmoriglio sauce was the perfect complement. It was easy to make and a great way to enjoy fresh swordfish.