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Pesce Spada Siciliana (Grilled Swordfish Sicilian-Style)

Posted by Editor at The Food Channel®

Pesce Spada Siciliana (Grilled Swordfish Sicilian-Style)
  • Prep Time:
  • Cook Time:
  • Serves:6
 
Tagged: swordfish, Italian, grilled,

This recipe is from The Culinary Institute of America’s cookbook, Grilling: Exciting International Flavors from the World’s Premier Culinary College.

The swordfish in this recipe could easily be replaced with halibut or sea bass. You want to use a meaty, firm fish that will hold up well when grilled.

 

Ingredients

  • 1/2 cup olive oil
  • Juice of 2 lemons
  • 3 tablespoons capers, chopped
  • 3 tablespoons oregano, chopped
  • 6 swordfish steaks, 6 ounces each
  • 3 cups Siciliana Sauce (recipe follows)
  • 1/2 cup sliced almonds, toasted
  • Couscous with Almonds and Raisins (recipe follows)

Preparation

  • 1
    Combine the olive oil, lemon juice, capers, and oregano to make a marinade. Clean and dry the steaks. Place the swordfish steaks in a shallow pan and pour the marinade over them. Turn the steaks to coat them evenly. Let marinate in the refrigerator for at least 30 minutes and up to 2 hours.
  • 2
    Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  • 3
    Grill the swordfish for about 4 minutes per side, or until cooked through. Transfer to a warm platter, top with the Siciliana Sauce, and garnish with the sliced almonds. Serve on a bed of the Couscous with Almonds and Raisins.

Additional Info

Read our Interview with CIA Chef David Kamen, previewing the 2008 Grilling Season.

 
 
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