Sicilian Swordfish

Swordfish has always been one of those proteins that seemed a little intimidating. You don’t see it very often, and it can be expensive (insert moments of holy-crap-I-don’t-want-to-shell-money-for-this-and-screw-it-up here).

When I saw it fresh, on sale at Sprouts I decided to tackle it. I got one [huge] swordfish steak from the fresh meat counter, and began researching ways to cook it. Of all the ways there were to go with it, I decided to go Sicilian. The oil, lemon, and herbs were bright yet light for summer.

If you haven’t tried swordfish before, this is definitely the way to go. I found it to be very mild in flavor and easy to infuse your own spin.


Sicilian Swordfish (THM S)

Serves 2-3

  • 1 lb swordfish steaks
  • 2 cloves garlic, finely grated
  • juice of 1 lemon
  • 2 Tsp EVOO
  • 1/4 c white wine
  • fresh chopped parsley
  • salt and pepper

If you end up with a large 1-lb swordfish steak, butterfly it (or you can ask the butcher to do this, which in retrospect I would have done). To butterfly, use a longer sharp knife, begin cutting in the middle of the largest side and make long cuts while opening the steak like a book.

Combine  the garlic, lemon, wine, and EVOO in a small bowl and set aside.

Season the swordfish with salt and pepper and place it onto a hot grill pan. Cook about 4-5 minutes on each side, depending on thickness, until cooked through.

Have a small sauce pan heated to medium on the side, and when the swordfish is cooked through add it to the sauce pan with the reserved lemon-wine sauce. Let the wine cook out for about 3 minutes. Turn the heat off and add the parsley on top.


Finito! How quick and easy was that?


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