Sword Fish Sicilian Style

Swordfish Sicilian Style is kind of a deceiving name for this dish, considering that swordfish is prepared so many different ways in Sicily. Dishes like Stuffed Swordfish Rolls and Swordfish coated in breadcrumbs and grilled are also very typically Sicilian just to name a couple. But, this tasty lemon, oil, garlic and white wine sauce just never fails to make me think of Sicily, and this was one first Sicilian recipes my father taught me, so it will forever be Swordfish Sicilian Style in my book.

You can prepare this on the grill also. Just cook the fish plain on the grill, and heat up a saute pan either on the side burner or the other side of the grill. When the fish is just about done transfer it to the pan, pour over the marinade, and cook for a few minutes until the sauce is reduced down.

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Sword Fish Sicilian Style

Swordfish Sicilian Style Recipe


  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 4 Swordfish steaks
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons fresh parsley, chopped
  • 1/2 cup olive oil
  • juice of 3 lemons
  • 1/4 cup white wine
  • salt & pepper to taste

Instructions

  1. Combine oil, garlic, parsley, salt, pepper, lemon juice and white wine in a small bowl.
  2. Place swordfish in a lightly oiled baking dish and cook under broiler for around 5 minutes.
  3. Flip swordfish and cook for 5 minutes.
  4. Pour sauce over fish and cook for 5 more minutes.
  5. Transfer swordfish steaks to serving plates, spoon marinade on top and serve.

 

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9 Responses

  1. This recipe was perfect – I’ll be trying it for all fish. You can’t wrong with these ingredients

  2. After I originally left a comment I seem to have clicked
    the -Notify me when new comments are added- checkbox and from now
    on each time a comment is added I recieve four
    emails with the same comment. Is there a way you can remove me from that service?
    Thank you!

  3. It’s amazing to pay a visit this website and reading
    the views of all mates regarding this post, while I am
    also eager of getting experience.

  4. I have made this recipe more than once. The only caution I have is: depending on the thickness of the swordfish it might take less time. You don’t want to overcook it. The fish gets tough and dry. But this recipe is very easy!

  5. sauce if very good. But if you cook ANY fish under a broiler for 15 minutes, it will be tough and overcooked. Ruined two good steaks.

  6. Have used this recipe many times with great enjoyment. One item that I add
    though, is Capers, which I find adds a little more zest and sometimes different
    herbs like rosemary

  7. Caution with traditional oven broilers at the risk of ruining good quality swordfish steaks. I would highly advise a thicker cut vs. thin cuts- 3/4 inch or so+- I like to grill fast on a HOT, well oiled grill; or on a grill or hot pizza oven (500-600 degrees F) in a well oiled cast iron pan 1-2 minutes tops per side using a commercial glove to ensure safety-I have a welders pair of gloves I purchased online. Immediately plate and tightly foil cover to allow cooking for 3-5 min or as sauce is being further prepared.

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