For more than two-thousand years Sicilian fishermen have fished the Straits of Messina for swordfish. Between the months of May and August, the enormous dagger-endowed fish swim through the channel that separates Sicily from the southern tip of Italy. As a result, the meaty fish remains a staple in Sicilian cuisine throughout the summer months.
Due to its mild flavor and meaty texture, swordfish is an excellent choice for grilling. Paired with grilled summer squash, basil, and Tomato Almond Bruschetta, enjoy this dish al fresco with a cold glass of Pinot Grigio such as Tore Rosazza Pinot Grigio.
GRILLED SWORDFISH WITH TOMATO ALMOND BRUSCHETTA
▢ 2 swordfish steaks
▢ 2 summer squash
▢ 2 zucchini
▢ Sicilian Sea Salt with Organic Basil
▢ Heritage Blend Olive Oil
▢ 1/2 lemon, juiced
▢ 1/4 cup basil, julienned
▢ 2 tbsp Tomato Almond Bruschetta
- Ignite your grill and heat it to a medium-high heat.
- Season your swordfish steaks with Sicilian Sea Salt with Organic Basil and freshly cracked pepper. Drizzle with Heritage Blend olive oil.
- Cut the squash and zucchini in half widthwise then cut each half in half again lengthwise. Cut those halves into quarters lengthwise. Toss in a bowl with olive oil, salt and pepper.
- Place the swordfish on the grill and cook for 10 minutes, flip over, adding the squash and zucchini to the grill when you do so. Grill the swordfish for another ten minutes until cooked through. Rotate the squash while the swordfish cooks, removing them from the grill when they’re marked but not too soft. You want them to still have a bite to them.
- Squeeze the lemon over the grilled squash and zucchini and toss to coat. Sprinkle them with julienned basil.
- When the swordfish is finished, remove from the grill onto a serving plate. Spoon the Tomato Almond Bruschetta overtop to serve.