GRILLED OR BROILED SKEWERED SWORDFISH CHUNKS WITH SALMORIGLIO
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.
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Waiswa Eric
eric_w81@gmail.comNot a fan.
Angel Andrews
a-a64@hotmail.comWould make again!
Dipesh Yadav
d89@gmail.comGrilled Swordfish with Salmoriglio - 5/5 stars
Brielle Nyakoe
b_n59@hotmail.comThis recipe was a disaster! The swordfish was overcooked and the salmoriglio sauce was bland. I would not recommend this recipe to anyone.
Michael Waack
m_w0@aol.comI followed the recipe exactly, but the salmoriglio sauce was too salty for my taste. I would recommend using less salt.
Jennifer Macfarlane
macfarlane4@hotmail.comThe swordfish was a bit dry, but the salmoriglio sauce was delicious. I would recommend using a fattier fish, like salmon or trout.
Roc Vz
vr@gmail.comI'm not a big fan of swordfish, but I tried this recipe and was pleasantly surprised. The salmoriglio sauce really made the dish.
specz
specz@yahoo.comYum! 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
t-b90@gmail.comThis 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
dfethan29@hotmail.frGrilled 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.