Pesce Spada Al Salmoriglio Recipe

Prepare fish

Pat the swordfish steaks dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Rest

Brush both sides lightly with 2 tbsp extra-virgin olive oil and let sit at room temperature for 15 minutes while you prepare the vegetables and sauce. This brings the fish closer to room temperature for even cooking.

Grill

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates or pan lightly. Grill swordfish 3–4 minutes per side, depending on thickness (about 1"/2.5 cm thick → 3–4 min per side), until opaque throughout with slight char marks and an internal temperature of 130–135°F (54–57°C) for medium. Transfer to a platter and let rest 3–5 minutes before serving.

Prepare vegetables

Preheat oven to 425°F (220°C). Trim zucchini ends and cut into 1/2" (1.25 cm) thick rounds or half-moons. Core and seed bell peppers, cut into 3/4" strips. Peel and cut red onion into wedges. Keep cherry tomatoes whole.

Toss and season

In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Add 3 tbsp extra-virgin olive oil, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss to coat evenly.

Roast

Spread vegetables in a single layer on a rimmed baking sheet. Roast in the preheated oven for 18–22 minutes, stirring once halfway through, until vegetables are tender, edges slightly caramelized, and tomatoes blistered. Remove from oven and keep warm.

Combine

While the fish and vegetables are prepping, make the salmoriglio. In a medium bowl whisk together 4 tbsp fresh lemon juice, 1 tsp red wine vinegar, and 1/2 cup extra-virgin olive oil until slightly emulsified.

Add aromatics

Stir in 1/4 cup finely chopped parsley, 2 tbsp finely chopped fresh oregano (or marjoram), 2 cloves minced garlic, 1/4 tsp crushed red pepper (optional), 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed — add up to 1 tbsp more lemon juice if you prefer brighter acidity.

Rest

Let the sauce sit at room temperature for 10–15 minutes so flavors meld. If made ahead, refrigerate and bring to room temperature before serving; whisk again to re-emulsify.

Plate a portion of roasted vegetables on each plate. Place a grilled swordfish steak on top or beside the vegetables.

Spoon 2–3 tablespoons of salmoriglio over each swordfish steak and a little onto the vegetables. Drizzle a teaspoon of extra-virgin olive oil over everything if desired and garnish with fresh parsley leaves and a lemon wedge.

Serve immediately while fish and vegetables are warm. Offer extra salmoriglio at the table.