Grilled Swordfish Recipe Sicilian Style
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6
-
Calories
406 kcal
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Course
Main Course
Grilled Swordfish Recipe Sicilian Style
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This delicious Sicilian style grilled swordfish recipe comes together in under 20 minutes and is the perfect meal to serve up.
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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
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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 Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
5g
(2%)
Protein
31g
(62%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
289mg
(12%)
Potassium
798mg
(23%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
455IU
(9%)
Vitamin C
13mg
(14%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 289mg | 12% |
| Potassium | 798mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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