Looking to spice up your dinner routine with something unique this summer? Look no further than this mouth-watering recipe for swordfish with salmoriglio sauce! This smooth and flavorful sauce bursting with garlic, lemon, and herbaceous flavors perfectly complements moist and flavorful swordfish. You may not have considered grilling swordfish before, but with our tips and tricks, you’ll find it easy to do. This restaurant-quality meal cooks perfectly in less than 15 minutes on the grill, so you can enjoy a delicious dinner at home in no time. Don’t miss out on this perfect pairing of fresh swordfish and luscious salmoriglio sauce – your taste buds will thank you!
What you need to know about swordfish:
What you need to know about swordfish:The best time to buy fresh swordfish in the Pacific Northwest is during the summer months, from June to August. During this time, the Pacific Ocean’s water temperature is warmer, attracting swordfish to the region. Swordfish is a migratory species found in the Pacific Ocean off the coast of California, Oregon, and Washington. It is a highly prized fish popular among seafood lovers for its firm texture and mild flavor. In the Pacific Northwest, swordfish can be found in the waters off the coast, and it is usually caught by commercial fishermen using longlines or harpoons.
When buying fresh swordfish, looking for fish caught and handled responsibly with sustainable fishing practices is essential. You can find fresh swordfish at The Butcher Shop during the peak season. Look for swordfish with clear eyes, shiny skin, and a firm texture.
Handling and storing swordfish properly is also important to maintain its freshness. Keep it refrigerated below 40°F and consume it within two days of purchase. Alternatively, you can freeze swordfish for later use, but be sure to wrap it tightly in plastic wrap or freezer paper to prevent freezer burn.
What is salmoriglio?
Salmoriglio is a traditional Italian sauce used in Mediterranean cuisine for centuries. It is a versatile condiment made with simple ingredients that can enhance the flavor of fish, meat, and vegetables. The origins of Salmoriglio can be traced back to the ancient Greeks and Romans, who used a similar sauce called “garum” made from fermented fish. Over time, this recipe evolved, and by the Middle Ages, Italians were using a version of the sauce made with lemon juice, olive oil, and herbs.
The name “Salmoriglio” is thought to come from the word “salmon,” which means salmon in Italian. However, the sauce is not typically used with salmon but rather with fish such as swordfish, tuna, or sea bream. It can also be used as a meat marinade or as a vegetable dipping sauce. Today, Salmoriglio is popular throughout Italy, particularly in the southern regions such as Sicily, Calabria, and Campania. Different variations of the sauce can be found depending on the region, with some adding ingredients such as capers or anchovies.
Salmoriglio is a testament to the simplicity of Italian cuisine, where a few quality ingredients can come together to create a delicious and flavorful dish. Its history reflects the influence of different cultures over time and the importance of fresh ingredients and local traditions in Mediterranean cooking.
Ingredients:
- 2 TBS swordfish steaks (3/4 to 1 pound each), cut in half lengthwise
- 3 tablespoons olive oil
- 1 cup seasoned fresh bread crumbs
- 1 cup seasoned bread crumbs
- salt and pepper
Salmoriglio Sauce:
- 6 tablespoons olive oil
- 1 lemon, juiced
- Zest from 1/2 lemon
- 2 tablespoons hot water
- 6 tablespoons Italian parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
Directions:
- Prepare the steaks by brushing them with olive oil and seasoning them with salt and pepper.
- Pour the bread crumbs into a shallow baking dish. Place the swordfish on the crumbs. Cover and push the crumbs into all sides of the steak. Flip the fish over and do the same to the other side. Place the steak carefully in a resealable bag and refrigerate for one hour.
- At the end of the hour, put all of the ingredients for the Salmoriglio sauce into a small saucepan and heat over medium-low. Turn the burner down to simmer and keep the sauce warm until served.
- Heat the grill to medium. Make sure the grill is cleaned and well-oiled so the fish doesn’t stick to it. Sear the swordfish steaks for about 5 minutes on each side until the breaded coating is golden brown. Cook swordfish steaks until an instant-read thermometer registers 130°F for medium, 135°F for medium-well, or 140 to 145°F for well-done.
- Serve the steaks immediately with a drizzle of the Salmoriglio sauce over the top of each.
Stop by The Butcher Shop for the freshest fish and seafood!
We receive ocean-fresh seafood shipments on Mondays, Wednesdays, and Fridays. When you bring home seafood from TBS, you can rest assured it will go from being caught to served on your plate within 24 hours. Along with seafood and meat, TBS is your source for locally grown produce, fresh bakery items, and other specialty grocery items. Stop by today and see what’s in store for your best meals!