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Starting with a Fish Dish
The second Formula 1 weekend of 2021-22 sees the championship move to Italy, with the first dish up being this Grilled Swordfish Salmoriglio dish.
Salmoriglio has its roots in Sicily and Calabria. It is basically made up of lemon, olive oil, oregano, garlic and sometimes Parsley. You can find variations on this dish where the lemon is replaced with white wine. Either way, it produces a fresh dressing perfect for a sunny lunchtime meal.
Swordfish is not readily available where I live in the UK. I ordered these lovely Swordfish steaks from AO Seafood, which came fresh rather than frozen.
Preparation and Cook
This was quite a quick dish to prepare and cook. I initially made the marinade for the Swordfish and allowed it to sit in the liquid for around an hour. The marinade excluded the lemon juice as it can start to ‘cook’ the fish.
As the Swordfish was marinating, I lit the SNS Kettle BBQ with a direct and indirect zone. I always do this to ensure that I can effectively manage the cook. Having an indirect zone allows you to move your food if it is cooking too quickly or the direct zone is too hot.
Once lit I finished off the dressing which was a case of adding the lemon juice and parsley to the remainder of the ingredients used for the marinade.
To cook, place the Swordfish on the direct area of the BBQ for 4 minutes and then flip. Cook for another 4 minutes and then flip again but turn the Swordfish 90 degrees. This will give you a lovely criss-cross pattern on the fish. After 4 minutes do your final flip. You are looking for an internal temperature of 65°C which took me around 16 minutes.
Once at the desired temperature, take them off the BBQ and let them rest for a few minutes before plating up, adding the butter and dressing to the Swordfish.
This dish made an awesome lunch. The Swordfish tasted great, with the marinade/dressing bringing a really light, zesty and refreshing finish to the palette. A perfect lunch for a sunny day. The only thing that was missing was a glass of white wine!!!
Grilled Swordfish Salmoriglio
- SNS Kettle BBQ
- Green Olive Restaurant Grade Charcoal
- 2 Swordfish Steaks
- 2 Lemons (Zest and Juice Separated)
- 3 Garlic Cloves (minced)
- ½ cup Olive Oil (extra virgin)
- 1 tsp Oregano
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tbsp Parsley (chopped)
- 2 tsp Butter
- Mix together the lemon zest, olive oil, garlic, oregano, salt and pepper in a bowl. Separate out half of the liquid into a separate bowl and then add the Swordfish. Allow them to marinate for around 1 hour. I did this on the countertop rather than putting the Swordfish back into the fridge.
- With the other half of the liquid add the parsley and lemon juice and mix well.
- After an hour and when your BBQ has come up to cooking heat, place the Swordfish on the grill. I did get a little flare up from the oil but that is fine. Cook for 4 minutes then flip and cook for a further 4 minutes. Now flip again and if you like you can rotate 90degrees to obtain a crosshatch patter non your Swordfish. Flip again and cook for 4 minutes so you are cooking for around 16 minutes.NOTE: You are cooking to temperature, not time. Aim for an internal temperature of 65°C
- When your Swordfish hits an internal temperature of 65°C, remove it from the grill and allow it to rest for a couple of minutes. Then add a teaspoon of butter to each and spread it around a little (it will melt pretty quickly) and then pour over the dressing.
- I served this with a lovely refreshing Orange Salad which went with the Swordfish Salmoriglio perfectly.