Swordfish (pesce spada) is one of the most popular fish in the Mediterranean. In southern Italy it’s often grilled and served with the classic olive oil and herb sauce, salmoriglio (see video below). It has a wonderful meaty texture but tends to dry out and soften if over cooked, so resist the temptation to grill swordfish for longer than 1½–2 minutes each side. It will continue to cook in the residual heat while it’s resting and even at the table. Always slice fish or meat against the grain to ensure it’s as tender and juicy as possible. Complete your simple meal of grilled swordfish with a glass of Si Vintners White, a semillon/chardonnay blend from Margaret River with a great nose and zingy, crunchy palate.
Serves 2
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Swordfish tends to dry out and soften if over cooked, so resist the temptation to grill a typical swordfish steak for longer than 1½–2 minutes each side. Remember that it will continue to cook in the residual heat once it’s taken off the grill.
Unlike dense red meat, fish has very delicate flesh which continues to cook in the residual heat even after you take it off the grill. So the trick to grilling swordfish, or any fish, is to remove it from the pan just before you think it’s done. To be certain, you can use a probe thermometer and remove it as soon as it reaches 55–60°C (125–150°F).
Swordfish should be cooked no more than medium, with still a touch of pink in the centre, otherwise it risks being dry and mushy.
Grilled swordfish can be served with almost any sauce or dressing – from a simple squeeze of lemon juice and drizzle of olive oil, to the delicious classic southern Italian salmoriglio shown here.
Swordfish is such a delicious, meaty fish, it needs very little adornment. Drizzle it generously with olive oil before grilling, rubbing it all over the fish, sprinkle generously with salt flakes, and a little white pepper if you like, then grill it briefly and serve with a simple sauce such as vibrant herbal salmoriglio.
Swordfish is a firm, white-fleshed meaty fish. Think of it as the chicken breast of the sea and treat it accordingly: don’t overcook it and serve it with simple flavours so as not to mask its delicate taste.
I prefer to grill swordfish rather than bake it. The delicate meat cooks quickly and it’s easier to ensure you don’t overcook it on the grill where you can keep an eye on it.
