Grilled Swordfish Salmoriglio (Sicilian Swordfish with Lemon, Garlic, and Herbs)

Name: Grilled Swordfish Salmoriglio (Sicilian Swordfish with Lemon, Garlic, and Herbs)
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp Dried Oregano (1 tablespoon dried oregano); 2 tsp Lemon (2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)); 2 cloves Garlic (2 garlic cloves, minced); 2 tsp Kosher Salt (2 teaspoons kosher salt, divided); 1 tsp Black Pepper (1 teaspoon pepper, divided); ⅓ cup Extra Virgin Olive Oil (⅓ cup extra-virgin olive oil); 2 lb Swordfish (2 pounds skinless swordfish steaks, 1 to 1½ inches thick); 2 tbsp Parsley (2 tablespoons chopped fresh parsley, divided)

Marinated swordfish steaks grilled and served with a Sicilian salmoriglio sauce of lemon, garlic, oregano, and parsley.

55 minItalian

Servings4

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Pescatarian
Halal

Steps

1Whisk oregano, lemon zest and juice, garlic, 1¼ teaspoons salt, and ½ teaspoon pepper in bowl until salt is dissolved. Whisk in oil.
2Arrange swordfish in single layer in shallow pan or dish. Pour half of marinade over fish, flipping steaks to ensure both sides are evenly covered. Refrigerate for at least 20 minutes or up to 45 minutes. Whisk 1½ tablespoons parsley into remaining marinade and set aside.
3FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.
4Clean and oil cooking grate. Remove fish from marinade, letting excess drip off (do not pat dry). Sprinkle both sides with remaining ¾ teaspoon salt and ½ teaspoon pepper. Place fish on hotter side of grill and cook (covered if using gas), flipping every 2 minutes, until steaks develop dark grill marks and register 130 to 135 degrees, 7 to 11 minutes.
5Transfer fish to clean shallow pan or dish and pour reserved marinade over top. Tent with aluminum foil and let rest until centers register 140 degrees, 5 to 10 minutes. Transfer fish to serving platter or individual plates and sprinkle with remaining 1½ teaspoons parsley. Transfer sauce in pan to small bowl. Serve, passing sauce separately.