Sicilian Grilled Swordfish with Salsa VerdeSteven Raichlen
Other Recipes from Episode 307: Sustainable Seafood
Sicilian Grilled Swordfish with Salsa Verde
- Yield: 4
- Method: Direct Grilling
- 2 pounds fresh swordfish, cut into 6 1-inch-thick steaks
- Coarse sea salt and freshly ground black pepper to taste
- Extra virgin olive oil
- The juice of 1 lemon
- 2 branches of rosemary (optional)
- 2 cups dry bread crumbs, in a shallow dish or pan, or more as needed
For the salsa verde:
- 1 clove garlic, peeled and minced
- 1 oil-packed anchovy, drained and minced (optional)
- 1 cup washed, stemmed, finely chopped flat-leaf parsley
- The freshly and finely grated zest and juice of 1 lemon
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup extra virgin olive oil
- Grilled lemon halves, for serving
1: Place the swordfish steaks in a single layer in a glass or foil pan. Season generously with salt and pepper. Drizzle with oil and fresh lemon juice. Top with 2 sprigs of fresh rosemary, if desired. Let marinate for 15 minutes.
2: Meanwhile, make the salsa verde: Place the garlic, and anchovy, if using, and parsley in a food processor and finely chop. Work in the lemon zest and juice, hot red pepper flakes, and olive oil. Add salt and pepper to taste: the salsa should be highly seasoned. Place in a serving bowl.
3: Set up your grill for direct grilling and preheat to medium-high (400 degrees). Leave one section of the grill flame-free for a safety zone. Brush and oil the grill grate well.
4: Dip each swordfish steak in the olive oil to coat it on both sides. Then dip each steak in the breadcrumbs, thickly coating both sides.
5: Arrange the fish on the grate and grill until browned on both sides, 3 to 4 minutes per side, or until the bread crumbs are golden brown and the fish is done to your liking.
6: Transfer the swordfish steaks to a platter or plates and serve with the salsa verde spooned over it or on the side. Serve with grilled lemon halves.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein