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Swordfish salmoriglio

Swordfish salmoriglio

Prep 5 minutes

Cook 5 minutes 

Serves 4

Difficulty 1

This classic southern Italian swordfish dish is easy and delicious – it requires only five ingredients and 10 minutes of your time. You’ll need to gauge the cooking time based on the thickness of your swordfish steaks; they’re best cooked a little rare through the centre, because otherwise they can be dry. Instead of cooking them on the stovetop, you could use a barbecue, which lends a lovely smokiness that’s great with the salmoriglio sauce. Serve the fish with an iceberg salad and some thick-crusted sourdough or steamed potatoes.

4 swordfish steaks 


2 garlic cloves
1 bunch oregano (about ½ cup picked leaves), washed very well and dried
60 ml (¼ cup) extra-virgin olive oil
Juice of ½ lemon

1. For the salmoriglio, pound the garlic and a pinch of salt to a paste in a mortar and pestle. Add the oregano and pound to a coarse paste, then stir in the oil and lemon juice and season to taste, adding a little extra lemon juice if you like it tangy. Set aside.

2. Heat a large non-stick frying pan over high heat until very hot (you may have to cook the fish in two batches if the steaks are large). Brush the swordfish with a little olive oil and season with sea salt flakes and cracked pepper. Sear the fish on one side for 30-40 seconds, then turn and cook until medium-rare (about 30 seconds). Transfer to serving plates, spoon over the salmoriglio and serve.



Recipe and image by Eatable.

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