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Grilled Swordfish with Breadcrumbs Recipe

Grilled Swordfish with Breadcrumbs
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Adapted from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://italianchef.com/grilled-swordfish-breadcrumbs/