Grigliata di Pesce Spada
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
An attractive way a Sicilian cook would serve this grilled swordfish is to cut a 
round steak from the tail end. That generally will not be possible given how swordfish is sold, however I can't emphasize enough the importance of the fish in this recipe. The sauce is not meant to hide the taste of the fish but to enhance it, so your swordfish must be superlative, this means very fresh and never frozen.
[photo: Clifford A. Wright]
Yield: Makes 6 to 8 servings
Preparation Time: 2:15 hours
1 cup extra-virgin olive oil
1 cup dry white wine
1 bay leaf, crumbled
1 medium onion, thinly sliced
Salt to taste
8 black peppercorns
6 to 8 swordfish steaks, about 1 inch thick (about 3 pounds total)
2 garlic cloves, finely chopped
3 canned sardines, mashed
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
Juice of 1 lemon
6 to 8 lemon slices for garnish
Chopped parsley for garish (optional)
1. In a large ceramic or glass dish, combine 3/4 cup of the olive oil, the wine, the bay leaf, the onion, 1 teaspoon salt, and the peppercorns. Marinate the swordfish steaks in the refrigerator, covered, for 2 hours. Remove the fish from the refrigerator 15 minutes before grilling.
2. In a small skillet, heat 2 tablespoons of the olive oil over low heat. Add the garlic and cook, stirring, until it is about to sizzle but before it begins to turn light brown, about 3 minutes. Add the sardines, oregano, cayenne, and 1/2 teaspoon salt. With the back of a wooden spoon, mix and mash into a paste. Remove the pan from the heat and stir in the remaining 2 tablespoons olive oil and the lemon juice. Add more salt to taste. Mix well and keep warm.
3. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
4. Remove the swordfish from the marinade, reserving the marinade. Place the swordfish on the grill and cook for 5 minutes on one side. Brush with marinade and turn to the other side. Brush again with marinade and grill until blackened grid marks appear, another 5 minutes.
5. Remove the swordfish and serve with the sardine mixture. Garnish each steak with a slice of lemon and chopped parsley, if desired.
Variation:
Note:
Posted: 12/31/2006