Swordfish Steaks with Salmoriglio
Swordfish Steaks with Salmoriglio
A 5-ingredient Italian sauce acts as both marinade and drizzling sauce in this easy grilled swordfish recipe.
Ingreadient
Salmoriglio Marinade
- 6 garlic cloves, peeled
- 2 1/2 teaspoons kosher salt, divided
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon crushed red pepper (optional)
- 3/4 cup extra-virgin olive oil
Swordfish Steaks
- 4 (1-inch-thick) swordfish steaks (about 8 ounces each)
- 1/2 teaspoon kosher salt
- Canola oil, for grilling
- Lemon wedges (optional)
Direction
- Make the salmoriglio marinade: Finely chop garlic cloves. Sprinkle chopped garlic with 1/2 teaspoon salt, and begin smashing and rubbing garlic on cutting board using the flat side of a chef’s knife until a paste forms. Place garlic paste in a medium bowl; add parsley, lemon zest and juice, rosemary, red pepper (if using), and remaining 2 teaspoons salt. Add olive oil, and whisk until evenly combined.
- Make the swordfish steaks: Place fish in a large ziplock plastic bag. Pour 1/2 cup marinade into bag; reserve remaining marinade for serving. Press out as much air as possible, and seal bag; shake bag to evenly coat fish in marinade. Let fish marinate in the refrigerator for 30 minutes.
- Preheat a grill to high (450°F to 500°F). Remove fish from marinade; discard bag with marinade. Sprinkle fish evenly with salt, and place on oiled grates; grill, uncovered, flipping fish occasionally, until grill marks appear on both sides and fish is cooked to desired doneness (an instant-read thermometer inserted in thickest portion of fish will register 130°F for medium-rare or 140°F for medium), 5 to 10 minutes.
- Serve fish immediately with reserved marinade and lemon wedges, if desired.
