The Strait of Messina, Sicily is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.
Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.
Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
2 TBLS capers, minced
4 six ounce swordfish fillets, each about 1 inch thick
Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic, capers and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. . Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.