Grilled swordfish steaks, Sicilian salmoriglio style from Essentials of Classic Italian Cooking (page 289) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on May 21, 2025

    Barefoot Contessa, Foolproof, has a version of this.

  • Pamsy on September 28, 2024

    My swordfish was about twice as thick as Marcella recommended so took quite a bit longer to cook. Although I like salt, I was concerned about the amount so halved it and still felt it was too much! Served with boiled new potatoes and tenderstem broccoli. A nice, simple, easy recipe which will be repeated.

  • NancyRose on September 17, 2023

    Can cook under grill, on the grill or in hot pan on stove. 2 min per side. Sauce of lemon juice, salt, oregano (fresh or dried) and olive oil. Pierce fish with fork after cooking and drizzle on. Delicious

  • westminstr on June 12, 2014

    Wow, we LOVED this sauce. I used dried oregano so added a bit of parsley from the garden for fresh green color. Used it over grilled bluefish fillets, delicious.

  • fprincess on May 29, 2013

    There is nothing much to this recipe but the result is great. You dissolve some salt in lemon juice, then emulsify with olive oil and add oregano (I used dried) . It's reminds me very much of the French "sauce vierge". The swordfish is grilled for 1 minute or 2 on each side, then it is poked with a fork and the sauce is drizzled on top. I love the flavor and when you have great fish, it's good to have something that highlights it. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/?p=1895664

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