Grilled Swordfish with Sicilian Salmoriglio

Steps

1. Step 1

   Take the swordfish out of the fridge and let it sit at room temperature while you get everything else going. Pat both sides dry with paper towels.

   20 min, hands-off

   • 4 pieces swordfish steaks, about 1 1/4 inches thick (6-8 oz each)
2. Step 2

   Put the potatoes in a large pot, cover with cold water by 2 inches and add the 2 tbsp salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides into a potato with no resistance, 15 to 20 minutes.

   25 min

   • 1 1/2 lb small waxy potatoes, such as new or baby Yukon Gold
   • 2 tbsp kosher salt
3. Step 3

   While the potatoes cook, make the salmoriglio: in a small bowl, whisk the 1/2 cup olive oil, lemon juice, hot water, oregano, garlic and 1/2 tsp salt until it looks creamy and slightly thickened, about 1 minute. Whisk in the parsley. Set aside and whisk again just before serving.

   5 min

   • 1/2 cup extra-virgin olive oil
   • 3 tbsp lemon juice
   • 2 tbsp hot water
   • 2 tsp dried oregano
   • 1 clove garlic
   • 1/2 tsp kosher salt
   • 2 tbsp flat-leaf parsley
4. Step 4

   Heat the grill to high (about 500°F) with the grates scraped clean. Rub the grates with an oiled paper towel held in tongs so the fish won't stick.

   10 min · 500°F

5. Step 5

   Brush the swordfish all over with the 2 tbsp olive oil and season both sides generously with salt and pepper. Brush the cut sides of the lemon halves with any oil left on your brush.

   3 min

   • 4 pieces swordfish steaks, about 1 1/4 inches thick (6-8 oz each)
   • 2 tbsp extra-virgin olive oil
   • kosher salt
   • black pepper
   • 2 lemons
6. Step 6

   Lay the steaks on the hot grates along with the lemon halves, cut side down. Grill the fish 4 to 5 minutes without moving it, until it lifts easily and has dark grill marks, then flip and grill 3 to 4 minutes more. It's done when the center is just opaque and an instant-read thermometer reads 130°F; swordfish dries out fast, so pull it early rather than late. Leave the lemons cut side down the whole time, until charred.

   9 min

   • 4 pieces swordfish steaks, about 1 1/4 inches thick (6-8 oz each)
   • 2 lemons
7. Step 7

   Move the fish to a platter and let it rest 3 to 4 minutes. Meanwhile, drain the potatoes, return them to the warm pot and toss with the 1 tbsp olive oil and a pinch of salt.

   4 min

   • 1 1/2 lb small waxy potatoes, such as new or baby Yukon Gold
   • 1 tbsp extra-virgin olive oil
8. Step 8

   Whisk the salmoriglio once more and spoon about two-thirds of it over the warm swordfish so it soaks in. Serve with the potatoes, the charred lemon halves for squeezing, and the rest of the sauce at the table.

   2 min

   • 2 lemons
   • 1/2 cup extra-virgin olive oil
   • 1 1/2 lb small waxy potatoes, such as new or baby Yukon Gold

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026