Sicilian Swordfish with Capers, Lemon, and Oregano
Years ago (19 to be exact), my parents took my brother and me to Europe for the first time. I turned 15 in Paris on Bastille Day which is pretty much a girl’s dream come true (except I had just started dating Brian and my parents will never let me live down the fact that I pined for him the whole time we were away. But I married the guy, so it seems I was onto something!). We explored Roman ruins throughout Italy and visited with family friends. We met our relatives in Sicily and broke bread together as my dad translated amidst lots of gesticulating and smiles. And we had many incredible meals along the way.
One of my favorite meals of the whole trip was on the terrace of a small restaurant in Castellammare del Golfo, overlooking the sea. We feasted on thinly cut, fresh swordfish as the water lapped gently nearby and the owner’s little cat playfully wove back and forth around our ankles. The fish was out of this world—succulent, flavorful, yet gorgeously simple. To this day, it’s a meal I measure most seafood against. And it serves as the inspiration for this recipe!
I combine extra virgin olive oil, lemon juice, oregano, and capers and set it aside while I grill the fish quickly over high heat. Once it’s done, I drizzle it with the bright, citrusy sauce and serve it with vegetables. It’s a brilliantly simple dish packed with the fresh flavors of the sea, and is in the running for my favorite summer meal of all time.
X
Sicilian Swordfish with Capers, Lemon, and Oregano
recipe by Sea Salt and Honey
Serves: 2 people
Prep Time: 5 minutes
Cooking Time: 4 minutes
Ingredients:
1 lb swordfish, cut into two thin pieces
juice of 1 lemon
2 tbsp. extra virgin olive oil
1 tsp. dried oregano
1 1/4 tsp. capers
kosher salt
freshly cracked black pepper
Directions:
Heat the grill.
Lightly season the swordfish on both sides with just a dusting of salt and pepper. In a small bowl, whisk together lemon, olive oil, oregano, capers, 1 tsp. salt, and 1/4 tsp. pepper.
Spray grill with cooking oil. Grill fish over high heat, about 2 minutes on one side, then 1-2 minutes on the reverse. Fish is done when it’s white and flaky and has lost all translucency. Pierce the fish filets in several areas with a fork, then pour the lemon mixture overtop. Serve hot.
