Grilled swordfish is a light fish main dish that requires easy and quick cooking. It pairs well with Grillo, a pale yellow wine with crystalline golden reflections. The nose perceives fruity, floral, herbal notes, citrus, and yellow tropical fruit, grapefruit, melon, and hints of pear, as well as broom, orange blossom, and hints of almond. On the palate, we find the same aromas as in the nose, plus delicate citrus and mineral notes, resulting in a fresh, savory, intense, and persistent flavor.
Wash the swordfish steaks thoroughly under running water, let them drain in a colander, and pat dry with paper towels.
Heat the grill, griddle, or non-stick pan for at least 3 minutes until it is hot.
Place the swordfish steaks on the hot surface and cook for 4-7 minutes per side, depending on thickness.
Gently turn the steaks and wait until fully cooked.
Plate and season with a pinch of salt, pepper, a drizzle of raw olive oil, and parsley.
Serve with lemon slices as desired.
Grillo
Swordfish is a lean fish, ideal for low-calorie diets. It can be purchased fresh or defrosted.
Italia, Sicilia
| Energy (kcal) | 109 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 1 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 16.9 |
| Sale (g) | 0.09 |
