Grilled Swordfish Sicilian Style(Makes 4 To 6 Servings)
A vibrant Sicilian-style grilled swordfish dish featuring fresh lemon, oregano, and olive oil, perfect for summer gatherings and seafood lovers seeking bold Mediterranean flavors.
Ingredients
Instructions
- If using charcoal, light it in time for white ash to form before cooking.
- If using an outdoor gas grill or the broiler, preheat for at least 15 minutes.
Tips & Substitutions
For the best flavor, let the swordfish marinate in the lemon juice, olive oil, and oregano for at least 30 minutes before grilling. If the fish is thick, consider adjusting the grilling time to ensure it's cooked through but still moist. Fresh oregano is preferred, but dried can work in a pinch. Also, ensure your grill is clean to prevent sticking.
Serving Suggestions
Serve the grilled swordfish with a drizzle of additional olive oil and a sprinkle of fresh herbs. It pairs beautifully with Basil And Tomato Salad, which adds a refreshing contrast. Consider serving alongside roasted vegetables or a grain-based dish like Barley Salad With Corn And Peppers to make a complete meal.
Storage & Reheating
Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Swordfish Sicilian Style(Makes 4 To 6 Servings) contains roughly 32 calories, with 1g protein, 5g carbohydrates, and 2g fat. It is a good source of iron (15% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to tell if swordfish is cooked?
Swordfish is cooked when it becomes opaque and flakes easily with a fork. A temperature of 145°F (63°C) is ideal. If unsure, check the thickest part of the fish. Remember, it continues to cook slightly after being removed from the grill, so aim for it being just underdone before resting.
Can I use frozen swordfish for this recipe?
Yes, frozen swordfish works well for grilling. Just ensure it is fully thawed before marinating and grilling. Thaw it overnight in the refrigerator or under cold running water for quicker results. Grill as directed, keeping an eye on cooking time as it may vary slightly.
What can I substitute for swordfish?
If swordfish isn’t available, consider using other firm, meaty fish like tuna or halibut. Both will hold up well on the grill and absorb the marinade flavors nicely. Adjust cooking times based on the thickness of the fish you choose, ensuring it remains moist and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).