Juicy, full of flavor and easy to make! This Sicilian swordfish a perfect recipe for a summer’s evening, especially when paired with chopped tomatoes and grilled squash. (And maybe a nice glass of Chardonnay.) Just grill, soak the fish in a tangy, lemon and olive oil sauce and eat! It’s that simple.
Earlier this year I talked about adding more fish and healthier, Mediterranean-style dinners to my diet, and I have been true to that resolution. Last night I made my Pan Seared Cod with a caper and parsley sauce again, and my Crispy Seared Salmon has been in rotation as well. I will note that both of these recipes get my picky ‘eh about fish’ teenager to clean her plate. Bonus! 🙂
And now I have a recipe for Sicilian swordfish (also popular with the aforementioned teenager) which is not only packed full of flavor, but is great for nights when you don’t want to turn on the cook top and heat up the kitchen since it’s all done on the grill. Double bonus!
How to Make Grilled Sicilian Swordfish
This recipe is pretty simple and makes for an easy 30 minute meal: mix up a sauce and grill up the fish/veggies. Pour sauce over fish. Done.
To go into a little more detail:
You can make the sauce either before you start the rest (maybe while the grill is heating up) or while the fish grills. Either works.
Chop up some fresh oregano. Whisk together the salt and lemon juice. Then pour in the olive oil and whisk that in followed by mixing in the oregano.
There’s your sauce! Easy enough, yes?
Note: I use a wire mesh grill basket for the squash. No worries about losing slices and I can cover the grill while it’s in there.
For the grilling portion of the program, once your grill and your grill basket are super hot, slice up some squash and toss it with salt and olive oil. Then spread it out on the grill and get it all darkly browned and soft. Set that aside while you make the swordfish. (Just so you know, the squash is room temp by the time you’ll be serving dinner. I like it that way, but if you want it hot, just stick it back on the grill for a couple of minutes while you finish up the swordfish.)
Once the squash is done, put the swordfish on the hot grill and cook it for about 5 minutes per side, or until the temp reaches 130F.
Then prick the fish with a fork, pour the sauce over, and top with chopped tomatoes.
You can serve the swordfish with orzo for a quick starch or make some brown rice (I use a rice cooker so it’s all hands off and takes about a minute to start) along side.
How do you tell if Grilled Swordfish is Done?
Really, it’s the best way with swordfish. Unlike other fish, swordfish does not flake when it’s cooked through which means you don’t have an easy visual. And that means you have two choices: Either cut into it and look at it to see if it’s opaque yet, or use a quick read thermometer. And the thermometer is both easier and more accurate.
I have a Thermopen which I use all the time to check everything from breads to butterscotch sauce to steaks and certainly to swordfish. I like it because it is super accurate, well made, and waterproof. It also comes in a pile of pretty colors, if you’re into that. 😉
As for temperature, I like my swordfish cooked to 130F. That will have it cooked through but not dry.
Other Simple Grilled Mediterranean Dinners:
- Grilled Greek Yogurt Marinated Chicken Wings
- Grilled Tuscan Steak (Bistecca alla Fiorentina)
- Grilled Butterflied Leg of Lamb with a Herb Rub
- Easy Grilled Pork Tenderloin with Apples and Sage
If you try my recipe for Grilled Sicilian Swordfish, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Grilling, Annemarie
Grilled Sicilian Swordfish with Oregano and Summer Squash
- 3 medium summer squash, cut into 1/2 inch slices on the bias
- kosher salt and olive oil
- 2 lb swordfish
- 2 medium tomatoes, chopped
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp kosher salt
- 2 tsp chopped fresh oregano
- Preheat grill. Put a metal grill basket on the grill and get it good and hot.
- Toss the sliced summer squash with a pinch or two of kosher salt and a drizzle of olive oil. Spread them on in the grill basket and cover the grill. Lower the heat to medium-high. Grill until the squash is soft and browned, checking every couple of minutes to stir and turn the squash, about 10 minutes. Adjust the heat/coals as needed to let the squash cook without burning. Transfer the squash to a serving bowl.
- Bring the grill back up to high heat. Grill the swordfish with the cover open for 5 minutes per side, turning once, or until the swordfish reaches a temperature of 130F.
- While the swordfish is grilling, make the oregano sauce. In a bowl mix together the lemon juice and salt until the salt dissolves. Then whisk in the olive oil and add the oregano.
- When the swordfish is done, move it to a serving platter. Prick the swordfish all over with a fork, then pour the sauce over the fish. Top with the chopped tomatoes.
- Serve the swordfish with the grilled squash and some rice or orzo pasta.
- Inspiration: This recipe is based on Marcella Hazan's recipe for Swordfish Sicilian-Style.
- Summer Squash: Any mix of summer squash will work. I like a mixture of green and yellow varieties. And you don't have to cut them at an angle; however, it does give more surface area for the grilling.
- Grill Basket: I have a wire mesh grill basket. It will get discolored from the grill, but we wash it up and store it in the pantry between uses and it's worked well. I like it because you can get it very hot and also close the cover (no long handle).