Grilled Sicilian Swordfish with Oregano and Summer Squash
Sicilian swordfish is an easy dinner recipe perfect for a summer's evening. Just fire up the grill to cook your summer squash and then the swordfish steaks, top it all with a tangy lemon and olive oil oregano sauce and some diced tomatoes, and you have a meal!
Course Main Course
Keyword fish, italian, summer
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Just a Little Bit of Bacon
3mediumsummer squash,cut into 1/2 inch slices on the bias
kosher salt and olive oil
2tspchopped 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.
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).