What is swordfish like?

Swordfish is a firm, meaty fish with a mild, slightly sweet flavor. It has a dense, steak-like texture that holds up well to grilling, broiling, and pan-searing. Because of its fat content and firm flesh, it's one of the most forgiving fish to cook on a grill, though it can turn dry and tough if left on the heat too long.

What does pesce spada alla ghiotta mean?

Pesce spada alla ghiotta is a traditional Sicilian dish whose name translates to "swordfish in the glutton's style." The word ghiotta refers to a rich, flavor-packed sauce made with tomatoes, capers, olives, onions, and celery. It's a beloved preparation from the coastal towns of Sicily, especially around Messina, where swordfish has been a staple catch for centuries.

Can I make this recipe indoors without a grill?

Yes. A cast iron grill pan heated over high heat works well and will give you good char marks. Alternatively, a very hot stainless steel skillet will sear the fish beautifully. The key is getting the surface extremely hot before the fish touches it, so the exterior sears rather than steams.

What can I serve with lemon caper swordfish?

This dish pairs well with simple grains like couscous, farro, or white rice, which soak up the sauce nicely. A green salad, roasted zucchini, or steamed broccoli work well on the side. For a more substantial spread, the greek orzo salad with lemon herb dressing is a natural pairing that keeps the whole meal in the Mediterranean spirit.

Sicilian-Style Grilled Swordfish with Capers and Lemon

Name: Sicilian-Style Grilled Swordfish with Capers and Lemon (Ready in 35 Minutes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 swordfish steaks (about 6 ounces each, cut 1 inch thick); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves); Zest of 1 lemon; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 garlic cloves (thinly sliced); 3 tablespoons capers (drained, roughly chopped if large); 1/2 cup cherry tomatoes (halved); 1/3 cup pitted Kalamata olives (halved); 3 tablespoons fresh lemon juice (from 1 large lemon); 1/4 cup dry white wine (optional); 2 tablespoons fresh flat-leaf parsley (roughly chopped)

Description

Sicilian-style grilled swordfish steaks served with a quick pan sauce of browned butter, capers, lemon juice, cherry tomatoes, and Kalamata olives. The fish gets a deep char from the grill and the sauce comes together in the same pan in under 10 minutes. Ready from start to finish in 35 minutes and serves four people.

Ingredients

Scale

For the swordfish:

4 swordfish steaks (about 6 ounces each, cut 1 inch thick)

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)

Zest of 1 lemon

For the lemon caper sauce:

2 tablespoons unsalted butter

1 tablespoon olive oil

4 garlic cloves (thinly sliced)

3 tablespoons capers (drained, roughly chopped if large)

1/2 cup cherry tomatoes (halved)

1/3 cup pitted Kalamata olives (halved)

3 tablespoons fresh lemon juice (from 1 large lemon)

1/4 cup dry white wine (optional)

2 tablespoons fresh flat-leaf parsley (roughly chopped)

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Instructions

1. Pat the swordfish steaks completely dry with paper towels, then drizzle both sides with olive oil. Season evenly with salt, pepper, dried oregano, and lemon zest, pressing gently so the seasoning adheres. Let the steaks rest at room temperature for 10 minutes while the grill preheats.

2. Preheat your grill to high heat, around 450 degrees F. Brush the grates with oil using a folded paper towel held with tongs to prevent sticking.

3. Place the seasoned swordfish steaks on the hot grill. You should hear a loud, steady sizzle immediately. Do not move the fish for 4 minutes, letting a deep golden crust form.

4. Flip each steak once using a wide spatula and grill for another 3 to 4 minutes on the second side. The fish is ready when the center is just opaque and gives slightly when pressed with a fingertip. Transfer to a plate and tent loosely with foil.

5. While the fish rests, melt the butter with the olive oil in a medium skillet over medium heat. Watch closely until the foam subsides and the butter turns golden amber and smells nutty, about 2 to 3 minutes.

6. Add the sliced garlic to the browned butter and stir constantly for 1 minute until fragrant and pale gold at the edges. Add the capers and olives and stir for 30 seconds.

7. Pour in the white wine if using and let it bubble and reduce for 1 minute, scraping up any browned bits from the pan. Add the cherry tomatoes and cook for 2 minutes until they begin to soften and release their juice.

8. Pour in the lemon juice, stir to combine, and taste for salt. Spoon the warm sauce generously over the rested swordfish steaks, scatter fresh parsley on top, and serve immediately.

Notes

Store leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water or white wine to prevent drying out. Swordfish does not freeze well once cooked.

If you cannot find fresh swordfish, fresh-thawed frozen swordfish steaks work well. Thaw overnight in the refrigerator and pat very dry before seasoning.

Salt-packed capers rinsed under cold water have more depth of flavor than brine-packed. Either works in this recipe.

Do not marinate the swordfish in lemon juice for more than 30 minutes or the acid will begin to break down the outer layer of the flesh before it hits the grill.

Prep Time: 10 min
Cook Time: 25 min
Category: Dinner, Main Course
Method: Grilling
Cuisine: Italian

Nutrition

Serving Size: 1 swordfish steak with sauce
Calories: 380 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 95 mg