Sicilian grilled swordfish from Barefoot Contessa Foolproof: Recipes You Can Trust (page 149) by Ina Garten

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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

  • Soulkitchenjen on February 08, 2026

    We subbed simply roasted asparagus for the arugula. The sauce was too salty. What soaked into the fish was fine, but pouring more over top was overkill on the salt. I’d watch that if I made again. Really quite delicious and easy. Just watch the salt.

  • julesamomof2 on October 02, 2023

    So simple, but very delicious with super fresh swordfish. This is a Marcella Hazan recipe (Ina does give her credit) with the addition of arugula. I probably doubled the amount of arugula called for so you could really consider it a one dish meal. I asked for my fish cut thicker, close to 1 inch thick, so it wouldn't fall apart on the grill.

  • anya_sf on February 03, 2019

    I have made this many times, both on a gas grill and on the stove in a cast iron skillet. Good with swordfish or tuna. I use more arugula and put the fish on top. So quick and easy and super flavorful. The amount of salt may seem high, but it's needed.

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