Pesce Spada alla Griglia: Grilled Swordfish Recipe

So, let me show you how to make Pesce Spada alla Griglia, a delicious Italian dish that’s perfect for any occasion. Grilled swordfish is not just flavorful; it’s also easy to prepare, making it a great choice for beginners and seasoned cooks alike. This dish showcases the natural taste of swordfish, allowing you to enjoy a meal that’s both light and satisfying.

What to Expect

When making Pesce Spada alla Griglia, you can expect a flavorful, moist fish with a hint of citrus and herbs. The grilling process enhances the fish’s natural flavors, providing a deliciously satisfying meal. Pair it with a light salad or some grilled vegetables for a complete dining experience.

From my own personal experience, this dish not only impresses at dinner parties but also works wonderfully for casual family meals. So fire up that grill and enjoy this delightful Italian classic.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 250 calories per serving
• Cost of Ingredients: $20 (may vary based on location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Grill or grill pan, mixing bowl, measuring spoons, spatula, and tongs
• Check out the right equipment and Ingredients that you need for making  #pescespadaallagriglia here

Ingredients

• 4 swordfish steaks (about 6 ounces each)
• 4 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving
• Check out the right equipment and Ingredients that you need for making  #pescespadaallagriglia here

Method

Step 1: Prepare the Marinade

1. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Whisk together until well blended.

Step 2: Marinate the Swordfish

1. Place the swordfish steaks in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the swordfish, ensuring each steak is coated evenly.
3. Let it marinate for at least 15 minutes (or up to 1 hour in the refrigerator) for better flavor.

Step 3: Preheat the Grill

1. Preheat your grill or grill pan over medium-high heat. Make sure it’s hot before adding the fish.
2. If using a grill pan, you can lightly grease it with cooking spray or a little olive oil to prevent sticking.

Step 4: Grill the Swordfish

1. Remove the swordfish from the marinade, allowing excess to drip off.
2. Place the steaks on the hot grill and cook for about 4-5 minutes on each side. The fish should easily flake with a fork when it’s done.
3. For added flavor, you can squeeze some fresh lemon juice over the fish while it cooks.

Step 5: Serve

1. Once cooked, remove the swordfish from the grill and let it rest for 5 minutes.
2. Garnish with fresh parsley and serve with lemon wedges on the side.

Variations

• Herbed Version: Add fresh basil or thyme to the marinade for an aromatic twist.
• Spicy Option: Incorporate red pepper flakes for a little heat.
• Zesty Marinade: Add orange juice and zest for a citrusy flavor.
• Check out the right equipment and Ingredients that you need for making  #pescespadaallagriglia here

Tips and Substitutions

• Dietary Needs: For a gluten-free option, this recipe is already naturally gluten-free. Just ensure any additional sauces or sides are also gluten-free.
• Swordfish Alternatives: If swordfish isn’t available, other firm fish like mahi-mahi or halibut can be substituted.
• Vegan Option: Use thick slices of zucchini or eggplant as a substitute for the swordfish, adjusting cooking time as needed.

Nutritional Information (per serving)

• Calories: Approximately 250
• Protein: 30g
• Carbohydrates: 0g
• Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Sodium: 200mg

Troubleshooting Tips

• Fish Sticking to the Grill: Make sure the grill is preheated and properly oiled to prevent sticking.
• Overcooking: Keep an eye on the swordfish as it cooks. Swordfish is best when it’s slightly opaque and flaking easily but still moist.
• Flavor Balance: Taste the marinade before applying it to the fish. Adjust seasoning as needed to suit personal preferences.