Grilled Swordfish with Tomatoes and Oregano
We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
- ½ cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
- 2 12-oz. swordfish steaks, about 1" thick
- Kosher salt, freshly ground pepper
- 2 Tbsp. drained capers, finely chopped
- 1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
- 2 large ripe heirloom tomatoes, halved, thickly sliced
Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
Meanwhile, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
Grilled Swordfish Recipe Sicilian Style
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.
I would eat seafood every night of my life if I could, I absolutely love it. If you’re like me and want to try out a few things, definitely check out my crab cakes or paella recipe.
Grilled Swordfish with Tomatoes and Oregano
The grilled swordfish is grilled then rests in a marinade to take on some additional flavr. The fresh oregano is the perfect herb to match up both with the swordfish and the tomatoes. This is a recipe based upon Bon Appetit’s recipe by same name.
2 ½ cups Extra Virgin Olive Oil
3 lb Swordfish Steaks, cut thick 1”
1 cup White Balsamic Vinegar
¼ cup Capers, drained and finely chopped
¼ cup Fresh Oregano, finely chopped, plus extra for garnish
4 lg Ripe Heirloom Tomatoes, thickly sliced
Kosher Salt & Freshly Ground Pepper, to taste
· Preheat grill on medium-high – lightly oil grates.
· Pat swordfish dry and season with salt & pepper – set aside. Fish should be at room temp for 15 minutes before grilling
· Prepare after grilling ‘marinade’: whisk together vinegar, capers, oregano, honey and 2 cups olive oil into a deep baking dish (fish will be placed here after grilling) – set aside
· Toast pine nuts in a dry small skillet over medium-low heat, until lightly golden brown – just a few minutes – let cool and set aside
· Brush swordfish with remaining olive oil and grill directly over heat for 4 minutes per side – or until internal temp reaches 138° – Fish will release when ready to turn, try not to turn more often than needed to prevent fish from breaking apart
· When ready, transfer swordfish to deep baking dish and let it sit for at least 15 minutes and up to 1 hour – the fish will continue to cook and should reach an ultimate internal temp of 145°
· Arrange sliced tomatoes on a serving platter,
· Once fish has had time to luxuriate in the marinade, cut swordfish steaks into half and place on top of tomatoes, garnish with sprigs or roughly chopped leaves of fresh oregano, scatter reserved pine nuts on top and serve!
Special Equipment : Deep baking dish
Notes : This recipe has 8 servings as a main course.
Sicilian Swordfish with Sweet-and-Sour Vegetables
- Skill Level: Easy
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- Servings : 6
- Prep Time : 15m
- Cook Time : 55m
- Ready In : 1:10 h
- For the Vegetables: 2 tablespoons extra-virgin olive oil
- 3/4 pound cipollini onions, peeled
- 1 bulb fennel, trimmed, cored and diced
- 2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 1/4 cup white wine vinegar
- 4 cloves garlic, minced
- 1 pound assorted small heirloom tomatoes
- 2 sprigs fresh oregano, leaves stripped and chopped
- 3 tablespoons brine-packed capers, plus 1 tablespoon brine
Prepare the vegetables: Heat the olive oil in a pot over medium heat. Add the onions and cook until golden, 3 to 4 minutes. Add the fennel and cook until slightly soft, 2 to 3 minutes. Stir in the sugar and season with kosher salt and pepper. Add the vinegar, garlic and 1 cup water bring to a boil, stirring, then reduce the heat to medium low and simmer until the onions are tender, about 25 minutes.
Meanwhile, prepare the fish: Finely chop the pine nuts by hand. Mix the nuts, lemon zest, parsley, and sea salt and pepper to taste on a cutting board. Pat the swordfish dry and brush with olive oil on both sides. Press the fish into the nut mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil shimmers, lay the fish in the pan and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Flip and cook until just golden on the other side, 3 to 4 more minutes. Using tongs, lay each swordfish steak on its side to sear the edges, 1 to 2 minutes. Reduce the heat to medium low. Turn the fish so the lighter side is down and cook until just firm to the touch, 6 to 8 more minutes. Transfer to a cutting board.
While the fish rests, finish the vegetables: Add the tomatoes, oregano, capers and brine to the onions and cook until the tomatoes soften, 5 to 8 minutes. Season with kosher salt and pepper.
Slice the fish and divide among plates. Spoon the vegetables and juices onto the plates. Drizzle with the lemon juice and olive oil.
“Lunchbag” Swordfish with Mediterranean Tomato Sauce and Linguini
- Course: Dinner
- Skill Level: Intermediate
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- Yield : makes about 1 quart sauce
- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
- 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon minced garlic
- 1/4 cup (1 small) minced red onion
- 2 tablespoons rinsed, drained, and roughly chopped capers
- 1/2 cup roasted red or yellow bell peppers, coarsely chopped
- 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
- 2 tablespoons fresh lemon juice
- 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
- 6 tablespoons extra-virgin olive oil
- 1/2 pound dried linguini
- 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
- 4 (6-ounce) swordfish steaks
Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
To cook the fish: (See Chef’s Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
*Chef’s Note: To make waxed or parchment paper “bags”: Fold 4 large sheets of paper in half. With the fold as the spine, cut a large semicircle (about an 8-inch radius) with one end more pointed than the other (opened out, the shape resembles a heart). Open the circles. Layers the ingredients in the center of the paper as instructed above. Leave a 1-inch border of paper clear.
Close the parchment over the fish. Starting at the flatter end of the semicircle, firmly fold the edge inwards. Fold entire edge into a series of tight, flat, overlapping pleats to enclose the fish. Fold the last pleat several times and tuck it under the bag. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown. Waxed paper is a nice touch to make the cooking bags because you can see the colors of the sauce through it.
Overnight Swordfish Stew
Swordfish is a popular ingredient in the cuisine of the Italian south, especially Sicily. There it is served in a number of ways, including skewered and grilled (spiedini), stuffed and rolled (involtini), and sautéed in olive oil with olives and capers.
However, this recipe is my absolute favorite way to prepare this meaty, flavorful fish. It is adapted from a recipe I came across years ago in an old issue of La Cucina Italiana. My mother was a subscriber for many years and she set aside dozens of copies. One of my favorite pastimes is to flip through them, in search of forgotten recipes like this one.
If you are used to tough, overcooked grilled swordfish, you are in for a treat. Here, a single piece of fish is marinated overnight with onions, tomatoes, olives and herbs, then simmered over low heat. As it cooks, the stew creates its own richly flavored broth, which gently poaches the fish. It's one of my favorite recipes, not only for its simplicity but also for its spectacular results. It's a great dish to serve to company, especially with bruschetta on the side.
For the swordfish:
Heat grill. Whisk oil, lemon juice, oregano, dill and thyme together in a bowl. Pour of the lemon oil over swordfish and marinate for 15 minutes. Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side, turning just once, and basting with the lemon oil. To plate up, place swordfish on top of grilled or roasted vegetables and drizzle with reserved lemon oil. Serve with the yogurt-cucumber sauce on the side.
For the roasted vegetables:
Preheat oven to 350°. Place vegetables in a bowl, pour lemon oil over them and toss to coat. Season with salt and pepper, then put into roasting pan and cook until tender. You can also choose to grill the vegetables.
6 Ways to Sauce Swordfish
Swordfish is best cooked simply and served with a tasty sauce. Check out these six topping ideas from Chowhound:
2. Emeril Lagasse’s Creole-seasoned swordfish (seasoning instructions here) gets even better with olive- and anchovy-spiked Portuguese Sauce. –mike0989
3. Pine-nut-and-parsley-coated Sicilian Swordfish comes with sweet-and-sour cipollini, fennel, and tomatoes. –teezeetoo
4. Marcella Hazan’s minimalist Swordfish Sicilan-Style enhances the grilled steaks with a lemon-oregano vinaigrette. –Nunzio
5. To spoon over grilled or seared swordfish: Sauté minced garlic in olive oil, then add lemon suprêmes along with the juice, capers, oil-cured olives, and chile flakes. –roxlet
6. For Asian pan-seared swordfish, make a sauce from rice wine vinegar, soy, wasabi powder, garlic, and ginger. Spoon over cooked steaks, then drizzle with toasted sesame oil and garnish with nori flakes and sesame seeds. –ipsedixit
- 50g capers packed in salt
- 600g swordfish
- 12 fresh basil leaves
- 1 tin peeled plum tomatoes
- 3 to 4 tablespoons olive oil
- 1 clove garlic, crushed
- 2 pinches dried oregano
- salt and pepper to taste
- 100g pitted black olives, halved and rinsed
- Rinse the salt off the capers and soak them in hot water for about 30 minutes. Strain and rinse them again in cold water.
- Remove the skin from the fish and cut in smallish cubes and season with salt.
- Stack the basil leaves, roll them and slice them in ribbons. Drain the tomatoes into a bowl and crush them with your hands.
- In a frying pan, heat the olive oil with the garlic clove. Remove the garlic clove once it has turned golden. Add the cubed fish and once it has changed colour from light pink to light beige, remove it with with a slotted spoon and set aside. It should take about 2 to 3 minutes and the fish should still be raw inside.
- To the pan, add the crushed tomatoes, oregano and half the basil. Let the tomatoes simmer for about 15 to 20 minutes. Season with salt and pepper. You are looking for a bright, somewhat raw tomato taste, but not watery.
- Add the olives and capers and cook for another 10 minutes. Add the fish, turn the heat off and cover for a few minutes to finish cooking the fish. When ready to serve, finish with the remaining basil and bring to the table.
If you have leftovers, shred the fish coarsely with a fork and turn into a fabulous pasta sauce.
Grilling Gift Ideas – Start with Ten Simple, Fun, Creative Recipes
Let’s take a quick world tour of grilling – we will show you a selection of 10 recipes hand-picked by our experts that show off some amazing world regional grilling style.
Many of these recipes start off as meat and fish centric – but we also want to show that almost every recipe can be converted to vegan or vegetarian versions.
So fire up your favorite Green Egg, Weber, Traeger, etc. – and let’s get grilling!
Filipino Rub Grilled Pork Tacos
Let’s start with one of our new favorites: Filipino Rub Grilled Pork Tacos with an Indonesian Sambal Crema . Our resident creative chef came up with this amazing collection of flavors, combining Asian with Mexican. And who doesn’t like tacos and grilled food and punchy Asian flavors – the best of all worlds combined!
Grilled Veggies with New Zealand Tamarillo Marinade
One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill. Or season the veggies with one of our great regional spice rubs. Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice. Or make your own vinaigrette to serve over grilled veggies (we have a nice vinaigrette primer on our website – click HERE ), or use the Serious Foodie Tamarillo Dressing/Marinade .
Tomatoes and leafy vegetables (like kale, Romain lettuce, Swiss chard) can also be grilled. Slice the tomatoes, drizzle with olive oil, salt, and pepper, then place onto a grill basket or grill pan. You can do the same with the leafy vegetables (especially Romaine lettuce), but you have to be very diligent – leafy vegetables can burn quickly. Just a light char does the trick.
Hawaiian Grilled Mango Chicken – Best BBQ Ever!
We like simple – especially if we get delicious and elegant at the same time. The Serious Foodie South Pacific Spicy Mango sauce has the sweet of mango combined with tangy of fresh lime and spicy of two exotic peppers – aji Amarillo and aji crystal, a pepper we first found in Hawaii. The spicy peppers are in balance with all the other flavors, so that the final result is only a hint of heat, with the exotic flavors of the peppers coming through.
Pork Spare Ribs with Mediterranean Pomegranate Glaze
We’ve tried many variations on fuss-free ribs, especially if we need to make a bunch of other food for a cookout/party/tailgate. The cooking science we used to create these tender but crispy ribs was essentially the same as we use with any tough, fatty cut of meat – a slow cooking method with a bit of acid (vinegar, lemon, lime) and salt was needed to break down the tough connective tissue. Flavor is infused before, during, and after slow cooking. The trick is to not completely cook the ribs in the slow cooker. We then take the partially cooked ribs, brushed them with the Serious Foodie Mediterranean Pomegranate Sauce – place them on the grill for 2 to 5 minutes to get a caramelized surface. And now you have the best ribs in town!
We recently tried the same recipe, starting with the Asian Fusion spice blend as a dry rub marinade. The braising liquid had a can of beer and a half bottle of the Serious Foodie Korean Grill Sauce. Then we brushed the them with the Serious Foodie Korean Grill Sauce, placed them on the grill for 2 to 5 minutes to get a caramelized surface. Not a single rib was left.
Seattle Grilled Marinated Flank Steak
One of our go-to recipes for parties is our grilled marinated flank steak, served with an arugula, fennel, and toasted pine nut salad (we like to use the Meyer lemon vinaigrette – see our previous blog on vinaigrettes ). It’s simple to make, and we never have leftovers – always a good sign.
Want a vegan version? Use portabella mushrooms instead of steak. Or just use the yummy marinade from the recipe over any grilled vegetable.
Salmon with Serious Foodie Peruvian Blood Orange Sauce
We love Peruvian flavors – and especially the Peruvian people. The Peruvian cuisine is truly fusion – bringing indigenous flavors together with European and Asian influences. The Serious Foodie Peruvian sauce uses two key ingredients imported from Peru: Aji panca (which is a mildly spicy, slightly smoky, fruity pepper) and black mint (know as huacatay in Peru).
Try this recipe with meat or veggies – works well with simply grilled zucchini, but especially with our favorite meat substitute: portabella mushrooms.
Argentinian Chimichurri Poblano Turkey Burger
Picture Courtesy of Feasting at Home: https://www.feastingathome.com/
We came across this wonderful recipe on the Feasting at Home website – and boy, was this delicious! we loved the combination of ingredients in the burger, and chimicurri is one of our favorite sauces. In our opinion, don’t ever use a store-bought chimicurri sauce – the fresh flavors never translate into a package.
You can substitute crushed black beans and cooked quinoa (about 1 cup each) for the meat – we tried it, and it was also great!
Picture Courtesy of Bon Appetit
Southwest Grilled Scallops with Creamed Corn
There is only one way, in our opinion, to eat scallops: get them fresh, and put them on the grill. There is nothing easier, or as delicious, as grilled scallops. You can find the original recipe HERE , but we have an even easier version: use one of the Serious Foodie Spice Rubs (we suggest either TexMex, which will have a similar flavor to the Bon Appetit recipe, or go with Filipino Grill Rub). Dry rub the scallops about 1 hour before cooking.
We really liked the creamed corn version of the Bon Appetit recipe – but then we tried roasting the corn on the grill, cutting it off, then making a bit of a salsa: mix the corn with some Serious Foodie Hatch Chili Sauce, a splash of apple cider vinegar, and a tablespoon of Mexican crema. It was much easier, a bit healthier, and just as yummy.
Picture Courtesy of FoodandWine.com
Italian Grilled Shrimp with Oregano and Lemon
The sauce for this shrimp recipe is a simple version of a sauce know as salmoriglio, typically made with lemon and fresh herbs in a mortar. We’ve used similar versions many times, tracing to our founder’s Southern Italian heritage. Try variations of this sauce, using balsamic vinegar instead of lemon – then spoon it on grilled swordfish. This is one of our go-to summer recipes.
Picture Courtesy of Delish.com
Asian Grilled Chicken Wings
We’ve fried our chicken wings and we’ve baked our chicken wings , but there’s a special place in our heart for these super easy grilled chicken wings. They cook up fast (like, 15 to 20 minutes fast), they can be coated in a seriously delicious spice rub, and you can put together a bold dipping sauce you’ll want to eat with everything.