All of my children started eating swordfish as toddlers during our annual trips to Sicily to visit my parents. They liked the flavor and texture, we did not have to worry about bones, and parts of the island are known for their fresh, delicious and abundant catch. My mother usually served it with a simple lemon, oil, and tomato vinaigrette, which is always a hit. I am lucky to have found a few reliable fishmongers near my house, so swordfish is on the menu again!
- 2 swordfish steaks, about 1 ½ pounds each (1 inch thick)
- 8 tablespoons extra virgin olive oil
- 4 garlic cloves, peeled and crushed
- Juice of one lemon
- Kosher Salt
- 2 cups chopped mixed herbs (use any combination of chives, basil, parsley, thyme)
- 3-4 cherry tomatoes, sliced in half
- Coarse sea salt, to taste
- Preheat a grill or grill pan to medium heat. Brush with approximately 1 tablespoon of the olive oil and spread evenly.
- Add the garlic cloves and swordfish steaks. Season with salt to taste.
- Grill the swordfish steaks for approximately 2-3 minutes on each side. Meanwhile, make the sauce in a small bowl by mixing the remaining olive oil, lemon juice, tomatoes and herbs.
- Slice the swordfish and arrange on your serving plates. Drizzle the herb dressing over the steaks and finish with coarse sea salt to taste.