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Marcella Hazan's Fast and Easy Recipe For Sicilian Style Grilled Swordfish

Sunday BBQ: Sicilian-Style Swordfish

After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.

It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required. Serve it with lightly dressed greens, like watercress, and that other Sicilian favorite, caponata. Get the recipe when you read more.

Swordfish Sicilian-Style

Swordfish Sicilian-Style

Marcella Hazan's Fast & Easy Recipe For Sicilian Style Grilled Swordfish


2 pounds swordfish steaks, cut 1/2 inch thick
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper


  1. Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
  2. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Serves 4 to 6.

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