Swordfish, Sicilian Style

photo by Vicki in CT


- Ready In:
- 22mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- olive oil, for coating
- 4 (1/2 lb) swordfish steaks
-
For the Spice Rub
- 1 tablespoon garlic powder
- 1 tablespoon dried basil
- 1 teaspoon fennel seed, ground in mortar (or a spice grinder)
- 1⁄4 teaspoon hot red pepper flakes
- 1 1⁄2 teaspoons salt
- 1 teaspoon lemon pepper (can use freshly ground black pepper)
-
For the salsa
- 1⁄4 cup pitted sicilian black olives, chopped (can use other black olives)
- 1 cup tomatoes, chopped
- 1⁄4 cup fresh basil, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- 1⁄2 lemon, juice of
- salt, to taste
directions
- Prepare a charcoal or gas grill for direct grilling over high heat and oil the grill rack.
- Coat the swordfish with olive oil.
- To make the spice rub, in a small bowl, mix together the garlic powder, dried basil, fennel seeds, red pepper flakes, salt and lemon pepper. Sprinkle both sides of each swordfish steak generously with the spice rub.
- To make the salsa, in a bowl, mix together the olives, tomatoes, fresh basil, garlic, cayenne, oil and lemon juice. Taste and season with salt. Set aside.
- Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch and opaque throughout, 3 to 4 minutes per side.
- Arrange the fish steaks on individual plates and top with the salsa or serve it alongside.
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Reviews
-
What a terrific blend of flavors. I think the salty olives, acidity of the tomatoes, with the tart lemon came together so well. I subbed cayenne for the pepper flakes in the rub since I was fearful the large flakes might burn on the grill. Served on wilted spinach which REALLY went well with the salsa too. Perfect, easy, quick meal.
Tweaks
-
What a terrific blend of flavors. I think the salty olives, acidity of the tomatoes, with the tart lemon came together so well. I subbed cayenne for the pepper flakes in the rub since I was fearful the large flakes might burn on the grill. Served on wilted spinach which REALLY went well with the salsa too. Perfect, easy, quick meal.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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