Grilled Swordfish with Salmoriglio
Thick swordfish steaks off a hot grill, spooned with a sharp lemon, oregano and garlic dressing, with crushed potatoes.
- Cuisine
- Italian · Sicily
- Time
- 35 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb swordfish steaks
- 1 1/2 lb baby potatoes
- 5 tbsp olive oil
- 2 lemons
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1/4 cup flat-leaf parsley, chopped
- 4 cups arugula
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Boil the potatoes in salted water for 15 minutes, until tender, then drain and crush them lightly with a fork and 1 tbsp of the oil.
- For the salmoriglio, whisk 3 tbsp of the oil with the juice of one lemon, the oregano, garlic, parsley and a pinch of the salt.
- Rub the swordfish with the last of the oil and season. Grill over high heat for 3–4 minutes a side, until just opaque in the middle.
- Spoon the salmoriglio over the fish and serve with the potatoes, the arugula and wedges of the second lemon.
Diets and allergens
Fits: Pescatarian, Dairy-free, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 511 kcal
- Protein
- 38.5 g
- Carbohydrates
- 36.4 g
- Fat
- 24.1 g
- Fiber
- 4.1 g
- Sodium
- 409 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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