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