Grilled Swordfish with Salmoriglio

Name: Grilled Swordfish with Salmoriglio
Yield: 2
Cuisine: Italian
Ingredients: ½ cup oregano and parsley leaves; 1 clove garlic, peeled; ½ teaspoon salt flakes; 1 lemon; ⅓ cup extra virgin olive oil; 1 x 300g swordfish steak; Extra virgin olive oil, for drizzling; Salt flakes, to taste

Swordfish (pesce spada) is one of the most popular fish in the Mediterranean and in southern Italy it’s often 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 cook it longer than 1½–2 minutes each side as 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 meal with a glass of Si Vintners White, a semillon/chardonnay blend from Margaret River with a great nose and zingy, crunchy palate.

Serves 2

Ingredients

1 x 300g swordfish steak
Extra virgin olive oil, for drizzling
Salt flakes, to taste
Salmoriglio, for serving

Method

Remove fish from the fridge 30–60 minutes before cooking to allow it to come to room temperature.
Meanwhile, make Salmoriglio.
Heat a barbecue or char-grill pan over high heat.
Drizzle fish well with oil, rubbing it all over both sides.
Sprinkle generously with salt, place on the grill salted side down and sprinkle the top generously with salt.
Cook for about 1½–2 minutes each side so that it remains just a little pink in the centre.
Place on a warm plate and set aside for 5 minutes.
Slice on the diagonal, against the grain, into strips about 1cm thick.
Arrange on a platter and serve swordfish with Salmoriglio, a little drizzled over it and the rest on the side.