Swordfish with Salmoriglio Sauce is an old Sicilian recipe. The Strait of Messina is rich with swordfish, which the Sicilians make in many different ways. A simple salmoriglio sauce, which is used on grilled meats as well as fish, truly enhances the flavor of the dish.
Whether you use salmoriglio sauce on chicken, lamb chops or fish, you will be making a very popular and traditional Mediterranean sauce that dates back ages. I’ve only made this sauce with swordfish and salmon but I’m definitely want to try it on lamb chops.
This Swordfish with Salmoriglio Sauce is a great summer recipe. After grilling or broiling the fish it is best to serve the sauce on top immediately. Freshness is the key to this sauce so you want to prepare it as close to serving time as possible. Enjoy!
6 swordfish fillets around 1 inch thick
1/2 cup of extra-virgin olive oil
1/2 cup of fresh lemon juice
2 Tbls of hot water
1/2 cup of fresh flat leaf Italian parsley, chopped
3 cloves of garlic, finely chopped
1 Tbls of dried oregano
2 Tbls of capers.(optional)
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
Prepare the grill or pre-heat the broiler.
In a double boiler over medium heat whisk the olive oil until heated through.
Gradually whisk in the lemon juice and water.
Add the parsley, garlic, oregano and capers and cook for around 5 minutes while whisking.
Season with salt and pepper.
Brush some of the oil mixture on the swordfish and grill or broil around 5 minutes per side.
Plate the swordfish and drizzle the salmoriglio sauce over the top.
For different variations you can replace the oregano with basil or add chopped tomatoes to the mixture.
Serves 4 to 6 people
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