Recipe: Pesce Spada in Salmoriglio (Swordfish with Salmoriglio Sauce)
Swordfish has long been caught off the coasts of Sicily, where it is often served with this herb garlic sauce. Its firm, meaty texture makes it perfect for grilling and broiling, but you also can use tuna steak or salmon.
2 swordfish steaks, at least 1-inch thick, about 1½ pounds total weight
1 tablespoon chopped herbs, such as parsley, oregano or mint, to finish
For the salmoriglio sauce:
Finely grated zest and juice of 1 lemon
1 tablespoon chopped flat-leaf parsley
1 to 2 garlic cloves, crushed
½ tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
½ teaspoon chili pepper
Salt and freshly ground black pepper
6 tablespoons olive oil
1. For the sauce, place the lemon zest and juice, parsley, garlic, oregano and chili pepper in a bowl, mix well and season with salt and pepper. Whisk in the oil and 2 tablespoons of cold water. Brush the steaks with half the sauce and let marinate for five minutes.
2. Preheat the broiler to high or preheat a griddle pan. Broil or grill the steaks for three to four minutes only on each side, or until just cooked through but still moist in the center, as swordfish tends to get dry quickly.
3. To serve, cut each steak in half and spoon over the remaining sauce. Season with a little extra pepper, scatter with the snipped herbs and serve immediately.
— Adapted by Austin American-Statesman from “Mediterranean Cookbook,” by Marie-Pierre Moine, Elisabeth Luard and Ghillie Basan (DK, $35).