Grilled swordfish is a light fish main course that requires easy and quick cooking. Pair it with Grillo, a straw-yellow wine with crystalline golden reflections. On the nose, it reveals fruity, floral, herbaceous notes, citrus, yellow-fleshed and tropical fruits, grapefruit, melon, and hints of pear, finally broom, orange blossom, and almond hints. In the mouth, the same aromas perceived on the nose are found, along with delicate citrus and mineral notes, resulting in a fresh, savory, intense, and persistent taste.
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 scorching 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 to taste.
Grillo
Swordfish is a lean fish, ideal for low-calorie diets. It can be purchased fresh or thawed.
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 |
