Grilled Swordfish Recipe Sicilian Style + Pan Roasted Tomato-Olive Topping

This delicious Sicilian-style grilled swordfish recipe comes together in under 20 minutes and is the perfect meal to serve up to family and friends.

Swordfish is a large fish that has a long-flattened bill and can weigh up to 1,100 pounds. They are a popular sportfish and are incredibly popular on menus. You can currently pick some up for around $19.99 per pound fresh or quite a bit cheaper if you want to go the frozen route.

Swordfish is a steaky-meaty fish and has a mild slightly sweet taste. If you have family members or friends who aren’t huge fish eaters, then this is a fantastic option due to its scaled-back fish flavors.

Ingredients for this recipe:

For the Tomato Topping:

• 3 tablespoons olive oil
• ½ peeled and thinly sliced shallot
• 6-7 thinly sliced garlic cloves
• 10-12 pitted and sliced Castelvetrano olives
• 2 cups cherry tomatoes, sliced in half
• 1 ½ tablespoons capers
• 3 tablespoons toasted pine nuts
• 3 tablespoons white wine
• salt and pepper to taste
• fresh basil and oregano leaves

For the Swordfish:

• 3 tablespoons olive oil
• 2 pounds swordfish, sliced into fillets and patted dry
• salt and pepper to taste

Serves 6

Prep time: 10 minutes

Cook Time: 20 minutes

Procedures:

1. Topping: Add the olive oil to a large frying pan over medium-high heat and sauté the shallots for 3-4 minutes or until browned.
2. Next, add in the garlic and olives and sauté for 1 minute.
3. Add in the tomatoes and capers and sauté for 1 minute further.
4. Finish by adding in the pine nuts and wine and cook for 1 minute. Season with salt and pepper and set the pan aside.
5. Fish: Preheat a grill to high heat, 450° to 550°.
6. Coat the fish on both sides with olive oil and season with salt and pepper.
7. Place it on the grill and cook for 3-4 minutes per side or just until done.
8. Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.

Chef Notes:

Make-Ahead – This recipe is meant to be served as soon as it is finished cooking.

How to Reheat: Place the desired amount of food into a medium size pan and cook at 350° for 4-7 minutes or until warm. You can also heat in the microwave.

How to Store: Cover and keep in the refrigerator for up to 3 days. To freeze, separate the tomato topping from the swordfish, cover and keep for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

You can absolutely use frozen swordfish just make sure it is thawed before cooking.

If you do not have shallots, you can use a regular onion to replace them.

Any olive would work in the recipe, but I recommend using an Italian olive.

It is imperative to pat the fish dry on both sides with a paper towel before adding oil.