Why This Recipe Works

Lemony, garlicky, oregano-infused salmoriglio is a workaday Sicilian staple, stirred together from basic ingredients and always on hand to season grilled foods, particularly swordfish and other proteins. A nearly 1:1 ratio of lemon juice to olive oil made for a bracing sauce, and adding lemon zest boosted its aroma. As the cooked fish rested in the salmoriglio, it shed juices that slightly diluted the sauce's acidity and balanced its flavor. Plenty of dried oregano, garlic, salt, and pepper added savory, herbaceous character to the bright sauce. Applying it to the swordfish three times—before and after cooking, as well as alongside the fish for serving—meant every bite was full of flavor. Flipping the fish every 2 minutes during cooking ensured that heat continuously hit both sides of the flesh, promoting uniform doneness. Pulling the swordfish off the grill when it reached 130 degrees and letting carryover cooking bring it up to its serving temperature (140 degrees) prevented overcooking.

Want more? Read the whole story

Before You Begin

Purchase swordfish steaks that are 1 to 1½ inches thick, either four steaks that weigh 7 to 9 ounces each or two steaks that weigh about 1 pound each. Cut the larger steaks in half to create four steaks. Ask your fishmonger to remove the skin or trim it yourself with a thin, sharp knife.

Instructions

Whisk oregano, lemon zest and juice, garlic, 1¼ teaspoons salt, and ½ teaspoon pepper in bowl until salt is dissolved. Whisk in oil.

Arrange swordfish in single layer in shallow pan or dish. Pour half of marinade over fish, flipping steaks to ensure both sides are evenly covered. Refrigerate for at least 20 minutes or up to 45 minutes. Whisk 1½ tablespoons parsley into remaining marinade and set aside.

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 evenly over 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 and oil cooking grate. Remove fish from marinade, letting excess drip off (do not pat dry). Sprinkle both sides with remaining ¾ teaspoon salt and ½ teaspoon pepper. Place fish on hotter side of grill and cook (covered if using gas), flipping every 2 minutes, until steaks develop dark grill marks and register 130 to 135 degrees, 7 to 11 minutes.

Transfer fish to clean shallow pan or dish and pour reserved marinade over top. Tent with aluminum foil and let rest until centers register 140 degrees, 5 to 10 minutes. Transfer fish to serving platter or individual plates and sprinkle with remaining 1½ teaspoons parsley. Transfer sauce in pan to small bowl. Serve, passing sauce separately.