PREVIOUS: Cocktail Sauce NEXT: Coffee Sauce

Ingredients (0)

A simple recipe that’s packed with flavor.

What to buy: Go for U.S. swordfish (that is caught longline) as opposed to imported swordfish.


  1. 1Make the salmoriglio: Whisk 6 tablespoons olive oil with 1/4 cup freshly squeezed lemon juice, the zest of 1/2 lemon, and 2 tablespoons hot water. Add 6 tablespoons chopped italian parsley, 2 teaspoons finely chopped garlic, and 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano).
  2. 2Preheat a grill or broiler. Brush both sides of four 6- to 8-ounce swordfish fillets, each about 1 inch thick, with some of the salmoriglio and sprinkle sea salt and freshly ground black pepper on both sides. Grill or broil until the fillets are just cooked through, about 5 minutes per side.
  3. 3Transfer to a serving platter. Gently warm the remaining salmoriglio and spoon over the fish.
Load Comments

Recommended from Chowhound