For ➍4 swordfish steaks (200 g each, 2 cm thick*)
olive oil
peperoncini or crushed dried chilies
salt & freshly ground black pepper
salmoriglio sauce
Preheat a griddle pan until very hot.
Prepare the salmoriglio sauce.
Brush the swordfish generously with oil and season with peperoncini or crushed dried chili and salt and freshly ground black pepper.
Place the swordfish onto a griddle pan or barbecue and cook for 4 m on each side, or until completely cooked through*.
Place the swordfish steaks onto plates and drizzle with the salmoriglio.
Serve with good bread, or with roasted potatoes** and tomatoes. Or serve on a bed of freshly roasted zucchini.
Prepare the salmoriglio sauce.
Brush the swordfish generously with oil and season with peperoncini or crushed dried chili and salt and freshly ground black pepper.
Place the swordfish onto a griddle pan or barbecue and cook for 4 m on each side, or until completely cooked through*.
Place the swordfish steaks onto plates and drizzle with the salmoriglio.
Serve with good bread, or with roasted potatoes** and tomatoes. Or serve on a bed of freshly roasted zucchini.
*Or use thin slices, and bake lightly.
**Put sliced potatoes in an oven dish with 2 tbs oil, fennel seeds and salt and pepper. Roast for 30 m at 225°C.
Read a similar recipe.
Read tip on grilling and marinating swordfish.
Read more Sicilian recipes: tartar of shrimps & artichokes, a Sicilian salad, Sicilian broccoli, spaghetti with tomatoes, capers & mint.
