Simply grilled swordfish with a lemon vinaigrette and wilted arugula salad – easy, fast, and healthy – the perfect summer dinner.
This classic Barefoot Contessa recipe is one I make often, and it never disappoints. It represents the ultimate simplicity of Italian cooking, using only the freshest ingredients with minimal prep and cook time, resulting in a delicious and healthy feast in minutes. This is truly one of the easiest recipes there is – which makes it perfect for this time of year.
Since this takes only minutes to cook, you need to be prepared with the vinaigrette before you grill. Make sure to bring a shallow plate or platter to rest the fish in, which will hold the vinaigrette on the edges – and a fork to prick holes in the fish when done cooking.
Sicilian Grilled Swordfish with Arugula and Lemon
Ingredients
- 2 Tbsp fresh squeezed lemon juice
- 1/4 cup Olive Oil
- 2 tsp chopped fresh oregano or 1 tsp dried
- 1/2 tsp red pepper flakes
- kosher salt and black pepper
- 2 lbs fresh swordfish steaks, sliced 1/2 thick
- 4 oz baby arugula
Instructions
- This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
- Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
- Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
- Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
- When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.
Notes
