Pesce Spada Siciliana (Grilled Swordfish Sicilian Style)

Pesce Spada Siciliana (Grilled Swordfish Sicilian Style)

Prep Time


Cook Time



Pesce Spada Siciliana (Grilled Swordfish Sicilian Style)

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.


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