I have been fascinated by this Sicilian technique of coating marinated swordfish in breadcrumbs and grilling it ever since I first saw it in the book Coming Home to Sicily by Fabrizia Lanza. So, now that the warmer spring weather has finally hit, what better time to feature it? I made some small tweaks to her recipe, including mixing some chopped parsley into the breadcrumbs and serving it with salmoriglio, my all purpose Sicilian grilling sauce/marinade. The golden brown breadcrumbs soak up the lemony, garlicky salmoriglio and it is delicious! If you don’t want to make the salmoriglio, you can serve with lemon wedges to squeeze on top.
Whenever I have had swordfish in Sicily I have noticed that they cut the steaks thinner than I usually see here in the states, and I definitely think thinner steaks works especially well for this recipe. You won’t have to cook the fish as long so you don’t risk the breadcrumbs burning, plus the ratio of the coating to the fish is better, kind of like swordfish cutlets. You can ask your fish monger to cut you thinner steaks from a whole loin, or if all they have is thick pre-cut steaks, slice those in half.Print
Adapted from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza
For the Salmoriglio
- 3 large garlic cloves, finely chopped
- 1 teaspoon oregano
- 1/2 cup extra-virgin olive oil
- Juice of 4 lemons
- Salt & pepper to taste
For the Swordfish
- 2/3 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- salt & freshly ground black pepper to taste
- 4 swordfish steaks sliced 1/2-3/ inch thick
- 2 cups unseasoned breadcrumbs
- 1 tablespoon chopped flat leaf parsley
- Make the Salmoriglio by combining chopped garlic, oregano, 1/2 cup extra-virgin olive oil, lemon juice, salt and pepper in a medium bowl and mixing well.
- Place the swordfish steaks in a deep baking dish or pyrex and add 2/3 cup extra-virgin olive oil, crushed garlic and salt & pepper to taste. Turn the swordfish in the oil to coat all sides and let sit at room temperature for 30 minutes, turning once halfway through.
- In another dish, mix the breadcrumbs and the parsley. Then, dredge the swordfish steaks in the breadcrumb mixture coating the swordfish thoroughly on all sides.
- Grill over medium heat until the breadcrumbs are golden brown and the swordfish is just cooked through about 5 minutes per side. Transfer to serving plates and drizzle some salmoriglio on top. Serve with extra salmoriglio on the side so your guests can spoon as much on as they like.