Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)

Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)

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(4 ratings)

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Cooking time

20-25 mins, plus an hour marinating

Skill level

Easy

Servings

Serves 4

Carmelita Caruana celebrates the tastes of Sicily with this exciting fish dish - mint and garlic work so well together

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
389
protein
37g
carbs
2g
fat
14g
saturates
2g
fibre
0g
sugar
0g
salt
0.67g

Ingredients

  • 4 swordfish or tuna steaks, 2cm/¾in thick
  • 200ml dry white wine
  • 2 tbsp white wine vinegar
  • 2 garlic cloves
  • 16 fresh mint leaves
  • 2 tbsp extra-virgin olive oil, plus extra for serving
  • a little fresh oregano or finely chopped flatleaf parsley, to serve
  • 2 lemons, preferably organic, quartered

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Method

  1. Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.
  2. Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.
  3. Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.
  4. Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.
  5. Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

Recipe from Good Food magazine, August 2002

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Comments

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jackiecranmer's picture
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Absolutely gorgeous!! everyone loved it, served it with warm potato salad (recipe on here) and fine green beans. Cooked the swordfish on a George Foreman as I dont have a griddle pan! (4mins) Will def do this one again!

stevemac's picture
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delicious recipe - I'm about to embark on a repeat performance. I used a hot BBQ griddle and it worked very well - giving the swordfish a slightly smokey flavour.

diski34's picture
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made this really simply by marinating in wine and wine vinegar with pepper and garlic granules and then putting in a griddle pan for approx 10 minutes. Nice and moist but held together well - even teenager enjoyed it!!!

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