- One 3/4-pound swordfish steak, skinned and cut into 1-inch cubes
- 1/4 Cup olive oil
- 2 Tablespoons oregano, chopped
- 2 Tablespoons flat-leaf parsley, chopped
- Zest of 1/2 lemon or orange
- Kosher salt and freshly ground black pepper, to taste
In a medium-sized mixing bowl, combine the swordfish, olive oil, herbs, and zest. Let sit for at least 30 minutes. Soak 3 bamboo skewers in water.
Preheat a grill or cast-iron grill pan on medium heat until smoking hot, about 5 minutes. Meanwhile, carefully thread the swordfish onto the skewers and season with salt and pepper, to taste.
Place the swordfish on the grill and cook until opaque, about 2 minutes on each side (8 minutes total). Remove from the heat and serve with sides of your choice.
Calories Per Serving518
Folate equivalent (total)33µg8%
Sicilian Swordfish Spiedini
3 1/2 lbs. (1 1/2-in.-thick) skinless swordfish steaks, cut into 1 1/2 to 2-in. cubes
1 1/2 lbs. zucchini
64 fresh bay leaves, or as needed
Extra virgin olive oil, for brushing lemons
2 tsp. salt
Pepper, to taste
Extra virgin olive oil, to finish
Sea salt or fleur de sel, to finish
1 tbsp. fresh Italian parsley leaves, finely chopped
Chef Nancy Silverton
Spiedini means skewer in Italian&mdashan easy way to grill swordfish in summer. Before threading cubes of fish on skewers, chef Silverton marinates them in an herbed lemon-olive oil mixture to infuse flavor and boost moisture retention. Grilled lemons garnish the dish with a burst of color.
Swordfish Spiedini with Lemon-Garlic Crumbs
These swordfish spiedini (Italian for skewer) are seasoned with a simple combination of olive oil, lemon, salt and pepper, grilled and rolled in toasted garlic crumbs before serving.
- 1 to 1-1/4 lb swordfish steak, about 1-inch thick
- 3 tablespoons olive oil, divided
- Juice of 1 lemon (about 3 tablespoons), divided
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup panko crumbs
- Preheat a gas or charcoal grill to medium-high heat (you can also use a broiler - see notes).
- If you're using wooden skewers, set them inside a shallow dish and cover with water to soak.
- Trim the skin from the outer edge of the swordfish steak and discard, then cut the fish into 1-1/4-inch cubes and place them in a shallow bowl.
- Drizzle with 2 tablespoons of the olive oil and 1 tablespoon of lemon juice. Season lightly with salt and pepper, toss to coat the fish thoroughly and set aside at room temperature for 10 minutes.
- Melt the butter in a frying pan over medium heat. Add the remaining tablespoon of olive oil along with the garlic and sauté, stirring frequently, until soft and golden, 3 to 4 minutes (do not brown).
- Add the crumbs, combine well and continue cooking, stirring often, until the crumbs are lightly toasted.
- Drizzle with the remaining lemon juice and toss the crumbs to distribute the juice evenly.
- Season to taste with salt and pepper and continue to cook just long enough for the lemon juice to be absorbed. The crumbs should be moist enough to adhere to the fish, but not soggy.
- Spread the crumb mixture on a plate and set aside.
- Thread the swordfish cubes onto 4 skewers and liberally oil the grill grates.
- Place the fish on the prepared grates, close the cover and grill until the fish is cooked through (5 to 7 minutes), turning once halfway through the cooking time.
- Roll each of the skewers in the crumb mixture, transfer to a serving plate and spoon any remaining crumbs on top. Serve immediately.
These swordfish skewers can easily be cooked in the broiler instead of the grill. Position an oven rack 4 to 5 inches below your broiler and preheat for 7 to 10 minutes.
Coat the broiler pan with nonstick spray and arrange your skewers about 2 inches apart. Broil until the fish is cooked through, 5 to 7 minutes, turning once midway through the cooking time.
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
In a large bowl, whisk the oil, herbes de Provence, salt, and pepper to blend.
Add the swordfish cubes and toss to coat.
Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.
What's In My Kitchen?
One of the deficiencies of living in My Little Corner of The South is that I'm too far from fresh seafood to buy it, unless I want to drive for 45 minutes up to The Big City and spend half of my weekly food budget on a couple of pounds of fish. So when Publix had a "sale"* on "fresh, never frozen" swordfish a couple of weeks ago, I had to jump on it. Kind of like how sales of porn go up in hotels during conservative conventions.
Maybe that was a bad comparison? Do you think I'm going to just leave that alone for the rest of this post?
*I say "sale" because it's still more than I like to spend on my proteins, but this was a bargain for seafood 'round these here parts.
But then life got in the way, so it ended up getting frozen after all - in my freezer. Simple grilled swordfish steaks weren't in my future after all.
But then I found a recipe from the Queen of Food Porn* for grilled swordfish, and decided that would do nicely for someone needing a quick fix. Except, buying pancetta in my corner of the world is - again - more than I want to spend, and Publix didn't have any obliging sales. So I just left it off, like a Porn Star might "forget" to wear underwear for a shoot.
*Giada De Laurentiis. Do I really need close-up shots of her taking a bite of a chocolate covered strawberry with cheesy music playing in the background? I get it, she's hot, but: Short answer: NO.
So this was our dinner this evening: Not Quite Swordfish Spiedini with Zucchini Thrown in Just Because.
And? It was spectacular. My only sorrow is that fish really doesn't reheat well at all, so we had to eat it all tonight - which isn't really a sorrow now that I come to think of it, more like how (apparently) a conservative convention would react to a free-porn-night in their hotel bedroom.
And I think I may have talked about porn enough to give my mother a headache. Sorry, Ma. The fish was just that awesome.
Not Really Swordfish Spiedini with Zucchini
1 lb swordfish steaks, cut into 1 inch cubes
2 large zucchini, cut in 1-ish inch slices
3 Tbsp extra virgin olive oil
3/4 tsp dried basil
3/4 tsp dried savory
3/4 tsp dried thyme
3/4 tsp dried oregano
Fresh ground pepper, to taste
dash of salt
If you happen to have NOT left your metal skewers at your best friends house 8 months ago and forgotten to retrieve them since, then use them. Otherwise: Set 3 wooden skewers to soak in water for 30 minutes.
Cut up your swordfish and Zucchini.
Mix the olive oil, herbs and seasonings in a bowl.
Add the swordfish and zucchini and marinate for the remainder of the 30 minutes.
Alternating swordfish with zucchini, skewer the suckers and reserve the marinade.
Heat a gas grill (or broiler).
Grill (or broil) skewers for about 8-10 minutes, turning every couple of minutes and basting with reserved marinade. Make sure to cook for a couple of minutes after you baste them the last time.I had more fish than would fit on the skewers, so I just grilled them separately - because who's gonna complain about extra fish?
You could serve this over rice if you feel the need. Or maybe toss them with some pasta, butter and parmesan. that sound great now that I think about it. Since The Professor had a quarter of a watermelon waiting for dessert, he didn't want to get too full.
These things were AWESOME. I cooked them on high, and the swordfish and zucchini got a slight char that was delicious, while the fish remained wonderfully moist inside. This may be the first time I haven't dried out any fish but salmon on a grill. Marinades are the key, I've found.
Baked Swordfish Steak
Swordfish makes even the most mundane weeknight special.
extra-virgin olive oil, divided
Freshly ground black pepper
multicolored cherry tomatoes, halved
- Heat oven to 400°.
- In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Spoon salad over fish and serve.
Nutrition (per serving): 270 calories, 21 g protein, 7 g carbohydrates, 2 g fiber, 4 g sugar, 18 g fat, 3 g saturated fat, 90 mg sodium
Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino. This recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese and onions. Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts and raisins. Beccafico, which is a little bird similar to a quail, literally means beak figs.
- 520 g swordfish
- olive oil
- ½ cup breadcrumbs
- 1 tbsp parsley
- 1 small onion
- 2 garlic cloves
- 1 tbsp pine nuts
- 1 tbsp raisins, chopped
- 4 tbsp flat-leaf parsley
- 1 small red chilli
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the swordfish into thin slices and flatten. Season with olive oil, salt and pepper.
Place the breadcrumbs and parsley in a bowl.
To prepare the filling, heat 2 tbsp of oil in a frypan over medium-high heat. Add the onion and cook until it softens. Add the garlic and cook for a further minute. Transfer the onion and garlic to a bowl, along with the pine nuts, raisins, flat-leaf parsley and chilli, and toss to combine.
Place ½ tbsp of filling onto a piece of swordfish. Carefully roll up the swordfish. Repeat with the remaining swordfish and filling. Dip the rolls in the seasoned oil. Coat in the breadcrumbs. Fry in hot oil for 2–3 minutes. Transfer to a baking tray and bake in preheated oven for 7 minutes.
Overnight Swordfish Stew
Swordfish is a popular ingredient in the cuisine of the Italian south, especially Sicily. There it is served in a number of ways, including skewered and grilled (spiedini), stuffed and rolled (involtini), and sautéed in olive oil with olives and capers.
However, this recipe is my absolute favorite way to prepare this meaty, flavorful fish. It is adapted from a recipe I came across years ago in an old issue of La Cucina Italiana. My mother was a subscriber for many years and she set aside dozens of copies. One of my favorite pastimes is to flip through them, in search of forgotten recipes like this one.
If you are used to tough, overcooked grilled swordfish, you are in for a treat. Here, a single piece of fish is marinated overnight with onions, tomatoes, olives and herbs, then simmered over low heat. As it cooks, the stew creates its own richly flavored broth, which gently poaches the fish. It's one of my favorite recipes, not only for its simplicity but also for its spectacular results. It's a great dish to serve to company, especially with bruschetta on the side.
Notes about this recipe
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Swordfish & Caper Berry Spiedini
These grilled swordfish skewers are perfect topped with our Sicilian tomato and golden raisin sauce.
- Prep Time 15 min
- Cook Time 35 min
- Total Time 50 min
- Main Course
- 2 Lbs. Swordfish Steaks, Skinless, Cut ¾ Inch Thick Cubes
- 1 C Large Caper Berries
- ¼ C Extra Virgin Olive Oil
- 2 Ea. Meyer Lemons, Juice + Zest
- 2 Tsp Kosher Salt
- 1 Tsp Fresh Ground Black Pepper
- ½ Tsp Chili Flakes
- 12-8 Inch Bamboo Skewers Soaked in Water 1 Hour
- 2 Tbsp Canola Oil
- 12 Each 8-Inch Bamboo Skewers Soaked in Water.
Pre-heat grill to medium high.
In a medium mixing bowl add the olive oil, lemon juice + zest, salt, pepper and chili flakes, mix well to combine.
Add the swordfish cubes, toss with marinade, cover and refrigerate for 1 hour. Remove the swordfish from the refrigerator.
Working with one skewer at a time, thread a piece of swordfish followed by a caper berry, repeat the process so each skewer has 3 of each ingredient, leaving 2 inches at the base. Brush the pre-heated grill with canola oil, place the swordfish skewers on the grill, and cook the swordfish for 3 minutes on each of the 4 sides, until browned and crispy, place on a plate to rest.
Place the crispy vermicelli cakes on a large serving platter, place a swordfish spiedini on top of each cake, place a spoonful of the tomato raisin sauce over the spiedini and serve.