Grilled Swordfish with Sammurigghiu Sauce
Pesce Spada col Salmoriglio
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

Sammurigghiu is a Sicilian word (salmoriglio in Italian) which means "brine," but here indicates a delicious sauce made by whipping together olive oil, lemon juice, garlic, and herbs in a double boiler.  It is better to undercook than overcook the fish, so pay close attention to the time.  This dish is a classic of Sicilian cooking called Pesce Spada col Salmoriglio.

[photo: Bon Appetit, May 1995]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

1 1/2 pounds swordfish steaks, 3/4-inch thick

1/2 cup extra-virgin olive oil

2 tablespoons hot water

Juice of 1 lemon

Salt and freshly ground black pepper to taste

2 tablespoons very finely chopped fresh oregano leaves or 1 teaspoon dried oregano

6 tablespoons very finely chopped fresh parsley leaves

2 garlic cloves, very finely chopped

1. Prepare a charcoal fire or preheat a gas grill on high for 20 minutes. 

2. Bring water for a double boiler to the boil over high heat.  Pour the olive oil into the top portion of the double boiler and slowly whisk in the lemon juice and hot water.  Season with salt and pepper, then whisk in the oregano, parsley, and garlic.  Cook for 5 minutes, whisking constantly.

3. Place the swordfish on the hottest part of the grill and grill until slightly springy to the touch, turning carefully once, 8 to 9 minutes in all.  Although I don't find it necessary, you can baste the swordfish with the sammurigghiu sauce using a brush made of fresh oregano sprigs.   Serve the swordfish, passing the sauce around on the side. 

Variation: 

Note: 

Posted: 12/30/2006