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 minutesminutes
Cook Time: 20 minutesminutes
Ingredients
For the Tomato Topping:
3tablespoonsolive oil
½peeled and thinly sliced shallot
6-7thinly sliced garlic cloves
10-12pitted and sliced Castelvetrano olives
2cupscherry tomatoes, sliced in half
1 ½tablespoonscapers
3tablespoonstoasted pine nuts
3tablespoonswhite wine
salt and pepper to taste
fresh basil and oregano leaves
For the Swordfish:
3tablespoonsolive oil
2poundsswordfish, 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.