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    Grilled Swordfish Recipe Sicilian Style

    Published June 9, 2021. This post may contain affiliate links. Please read my disclosure policy.

    This delicious Sicilian-style grilled swordfish recipe comes together in under 20 minutes and is the perfect meal to serve up to family and friends.

    I would eat seafood every night of my life if I could, I absolutely love it.  If you’re like me and want to try out a few things, definitely check out my crab cakes or paella recipe.

    grilled swordfish with tomatoes and olives

    Swordfish

    Swordfish is a large fish that has a long-flattened bill and can weigh up to 1,100 pounds.  They are a popular sportfish and are incredibly popular on menus.  You can currently pick some up for around $19.99 per pound fresh or quite a bit cheaper if you want to go the frozen route. 

    Swordfish is a steaky-meaty fish and has a mild slightly sweet taste.  If you have family members or friends who aren’t huge fish eaters, then this is a fantastic option due to its scaled-back fish flavors. 

    Sicilian Style Swordfish

    Swordfish is very popular in Italy and Sicily and often times you will see it served up, “Sicilian style,” which usually means with tomatoes and olives.  Here is how you make the topping for this dish:

    1. Sauté some thinly sliced shallots in olive oil over medium-high heat until browned.
    roasted onions and garlic in a pan
    1. Next, add in the garlic and olives and quickly cook for 1 more minute.
    cooked olives and onions in a pan
    1. Add in the tomatoes and capers and sauté further for 1 minute.
    sautéing tomatoes and olives
    1. Finish by deglazing with wine, adding in toasted pine nuts, and seasoning with salt and pepper.
    tomato and olive compote in a pan

    How to Grill Swordfish

    Follow along with these simple instructions for how to grill swordfish:

    Coat fresh swordfish that has been patted down with paper towels with olive oil.

    coating swordfish with olive oil

    Season it on both sides with salt and pepper.

    seasoning sword fish with salt and pepper

    Add the fish to a preheated grill on high heat (450° to 550°) and cook for 3-4 minutes per side.  

    grilling swordfish

    Rest and serve the fish with topping and herbs.  

    adding fresh herbs to a Sicilian swordfish

    How Do You Know When It’s Done?

    Swordfish is easy to spot once it’s finished because the flesh will turn white.  However, just like any fish, it can overcook very quickly.  My recommendation is to cook for only 2-4 minutes per side and then letting it rest for a few minutes before serving.  Remember, fish does not need to be served well-done.  

    Make-Ahead and Storage

    Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.

    How to Reheat: Place the desired amount of food into a medium size pan and cook at 350° for 4-7 minutes or until warm.  You can also heat in the microwave.

    How to Store: Cover and keep in the refrigerator for up to 3 days.  To freeze, separate the tomato topping from the swordfish, cover and keep for up to 3 months.  Thaw in the refrigerator for 1 day before reheating.

    Chef Billy Parisi

    Chef notes + tips

    • You can absolutely use frozen swordfish just make sure it is thawed before cooking.
    • If you do not have shallots, you can use a regular onion to replace them.
    • Any olive would work in the recipe, but I recommend using an Italian olive.
    • It is imperative to pat the fish dry on both sides with a paper towel before adding oil.
    grilled swordfish sicilian style with tomatoes and olives

    More Seafood Recipes

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    Let's Cook - Chef Billy Parisi

    Video

    Grilled Swordfish Recipe Sicilian Style

    This delicious Sicilian style grilled swordfish recipe comes together in under 20 minutes and is the perfect meal to serve up.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Ingredients 

    For the Tomato Topping:

    • 3 tablespoons olive oil
    • ½ peeled and thinly sliced shallot
    • 6-7 thinly sliced garlic cloves
    • 10-12 pitted and sliced Castelvetrano olives
    • 2 cups cherry tomatoes, sliced in half
    • 1 ½ tablespoons capers
    • 3 tablespoons toasted pine nuts
    • 3 tablespoons white wine
    • salt and pepper to taste
    • fresh basil and oregano leaves

    For the Swordfish:

    • 3 tablespoons olive oil
    • 2 pounds swordfish, sliced into fillets and patted dry
    • salt and pepper to taste

    Instructions

    • Topping: Add the olive oil to a large frying pan over medium-high heat and sauté the shallots for 3-4 minutes or until browned.
    • Next, add in the garlic and olives and sauté for 1 minute.
    • Add in the tomatoes and capers and sauté for 1 minute further.
    • Finish by adding in the pine nuts and wine and cook for 1 minute. Season with salt and pepper and set the pan aside.
    • Fish: Preheat a grill to high heat, 450° to 550°.
    • Coat the fish on both sides with olive oil and season with salt and pepper.
    • Place it on the grill and cook for 3-4 minutes per side or just until done.
    • Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.

    Notes

    Chef Notes:
    Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
    How to Reheat: Place the desired amount of food into a medium size pan and cook at 350° for 4-7 minutes or until warm. You can also heat in the microwave.
    How to Store: Cover and keep in the refrigerator for up to 3 days. To freeze, separate the tomato topping from the swordfish, cover and keep for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
    You can absolutely use frozen swordfish just make sure it is thawed before cooking.
    If you do not have shallots, you can use a regular onion to replace them.
    Any olive would work in the recipe, but I recommend using an Italian olive.
    It is imperative to pat the fish dry on both sides with a paper towel before adding oil.

    Nutrition

    Calories: 406kcalCarbohydrates: 5gProtein: 31gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 100mgSodium: 289mgPotassium: 798mgFiber: 1gSugar: 2gVitamin A: 455IUVitamin C: 13mgCalcium: 25mgIron: 1mg
    Course: Main
    Cuisine: Sicilian