Swordfish Steaks with Salmoriglio

4.3

(3)

2 Reviews

A 5-ingredient Italian sauce acts as both marinade and drizzling sauce in this easy grilled swordfish recipe.

Marianne Williams

Published on June 10, 2024

Tested by

Tricia Manzanero Stuedeman

SWORDFISH STEAKS WITH SALMORIGLIO on a blue plate — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

10 mins

Total Time:

45 mins

Servings:

A simple Italian lemon-and-herb marinade called salmoriglio infuses into meaty swordfish steaks in this easy summer recipe while still allowing the fish’s natural sweetness to shine through. Drizzling additional marinade over the grilled fish just before serving provides a showstopping, glossy finish with a flourish of bright lemony flavor. For an even creamier serving sauce, try whisking in a bit of Dijon mustard to the reserved marinade.

Frequently Asked Questions

How long do I marinate swordfish?

Swordfish doesn’t take long to soak up flavor from a marinade, so just 30 minutes is all you need. Note that longer isn’t necessarily better: The acid from the lemon juice in this marinade will start to break down the proteins in the fish too much if you marinate it for 1 hour or longer, which can affect the texture when cooked.
What should I serve with grilled swordfish?

Pair meaty grilled swordfish with other warm weather favorites like grilled zucchini, a colorful Caprese, or pasta salad.

Notes from the Food & Wine Test Kitchen

We use salt for flavor, but also because it acts as an abrasive to help break down the finely chopped garlic in the marinade, releasing moisture to create a paste. It also somewhat softens the flavor of the garlic and helps it combine very easily with the other ingredients.

Suggested pairing

Try a peachy Sicilian Grillo, such as Feudo Montoni.

Make ahead

For a creamier serving sauce, whisk two tablespoons of Dijon mustard into the reserved marinade.

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Ingredients

Salmoriglio Marinade

6 garlic cloves, peeled
2 1/2 teaspoons kosher salt, divided
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon crushed red pepper (optional)
3/4 cup extra-virgin olive oil

Swordfish Steaks

4 (1-inch-thick) swordfish steaks (about 8 ounces each)
1/2 teaspoon kosher salt
Canola oil, for grilling
Lemon wedges (optional)

Directions

Make the salmoriglio marinade: Finely chop garlic cloves. Sprinkle chopped garlic with 1/2 teaspoon salt, and begin smashing and rubbing garlic on cutting board using the flat side of a chef’s knife until a paste forms. Place garlic paste in a medium bowl; add parsley, lemon zest and juice, rosemary, red pepper (if using), and remaining 2 teaspoons salt. Add olive oil, and whisk until evenly combined.
Make the swordfish steaks: Place fish in a large ziplock plastic bag. Pour 1/2 cup marinade into bag; reserve remaining marinade for serving. Press out as much air as possible, and seal bag; shake bag to evenly coat fish in marinade. Let fish marinate in the refrigerator for 30 minutes.
Preheat a grill to high (450°F to 500°F). Remove fish from marinade; discard bag with marinade. Sprinkle fish evenly with salt, and place on oiled grates; grill, uncovered, flipping fish occasionally, until grill marks appear on both sides and fish is cooked to desired doneness (an instant-read thermometer inserted in thickest portion of fish will register 130°F for medium-rare or 140°F for medium), 5 to 10 minutes.
Serve fish immediately with reserved marinade and lemon wedges, if desired.