Grilled Swordfish with Fresh Lemon and Herb Salmoriglio Marinade

Grilled Swordfish in Salmoriglio Marinade

Category: Main Course
Servings: 4

Ingredients

Instructions

1. Prepare the Marinade:
   Start by washing and drying the parsley thoroughly. Once dry, finely chop the parsley and set it aside.

2. Make the Marinade:
   In a large bowl, combine the finely chopped parsley with the extra virgin olive oil. Add salt to taste, ensuring it blends well with the oil. Use a hand whisk, or if you have one, a flat whisk to emulsify the oil and salt mixture, ensuring the salt dissolves completely.

3. Add Flavorings:
   Squeeze the juice of the two lemons directly into the bowl, discarding any seeds. Mix well. Then, add the oregano leaves to the marinade, stirring them into the mixture.

4. Marinate the Swordfish:
   Carefully place the swordfish fillets into the marinade. Make sure they are fully submerged and coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

5. Cooking the Swordfish:
   After marinating, remove the swordfish fillets from the refrigerator and discard the plastic wrap. Let the fillets drain slightly, reserving the marinade for later use.

6. Grill the Swordfish:
   Heat a non-stick skillet or grill pan over medium heat. Once the pan is hot, place the swordfish fillets on the pan. Cook the fillets for about 4-5 minutes on each side, flipping them only once, until they are golden and cooked through.

7. Serve:
   Transfer the cooked swordfish to serving plates and drizzle with the remaining marinade. Garnish with additional fresh parsley or a squeeze of lemon if desired.

Enjoy this refreshing and flavorful grilled swordfish, perfect for a summer dinner or a light, healthy meal.