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+ servings
grilled swordfish with tomatoes and olives

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.
Course Main
Cuisine Sicilian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 406kcal


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


  • 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.


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.


Calories: 406kcal | Carbohydrates: 5g | Protein: 31g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 289mg | Potassium: 798mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg