Name: Italian Grilled Swordfish with Citrusy Herb Sauce
Total time: 1 h
Cuisine: Italian
Ingredients: ¼ cup extra-virgin olive oil; 1½ tablespoons minced fresh oregano; 1 tablespoon lemon juice; 1 garlic clove , minced; ⅛ teaspoon salt; ⅛ teaspoon pepper; 4 (4- to 6-ounce) skin-on swordfish steak , 1 to 1½ inches thick; 2 tablespoons extra-virgin olive oil; Salt and pepper

Why This Recipe Works

The waters surrounding the Calabrian peninsula are a treasure trove of seafood to be enjoyed. Among the riches, fishermen have long had a favorite. The local swordfish are enormous, as long as 12 to 13 feet, and celebrated with an elaborate festival featuring a procession of boats surely carrying fishermen whose greatest joy is harpooning one. A favorite pairing in Calabria is grilled swordfish and a citrusy, herbal sauce called salmoriglio, which provides a tangy foil to the smoky, meaty fish. When grilling thick swordfish steaks, we found it was important to leave the fish in place long enough that it developed good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill. Making the sauce was as easy as whisking together garlic, lemon juice, minced oregano, and olive oil.

Before You Begin

If swordfish isn't available, you can substitute halibut.

Instructions

for the salmoriglio sauce

Whisk all ingredients in bowl until combined; set aside for serving.

for the fish

Pat swordfish dry with paper towels, rub with oil, and season with salt and pepper.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.

Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place swordfish on hotter side of grill and cook, uncovered, until streaked with dark grill marks, 6 to 9 minutes, gently flipping steaks using 2 spatulas halfway through cooking.

Gently move swordfish to cooler side of grill and continue to cook, uncovered, until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 1 to 3 minutes per side. Serve with sauce.