Grilled swordfish

Grilled swordfish
  • Difficulty;
    Very easy
  • Preparation time
    5 minutes
  • Cooking time
    5 minutes
  • Portions
  • Baking tin size
    Baking tin size
    No baking trays
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Grilled swordfishA prized fish and much loved by those who pamper themselves with fish menus at home or in the restaurant.

Swordfish lends itself to various preparations, even the most imaginative such as rolls with breadcrumbs, raisins and pine nuts, or a fish-based Parmigiana with fresh tomato and sweet scamorza. But there is nothing to do, the tastiest way to present and eat swordfish remains the classic one: a nice slice of the right thickness, grilled and seasoned with pinzimonio and freshly picked organic lemon.

We do not recommend cooking swordfish slices in the oven as they would tend to dry out too much, better a hot grill or a nice barbeque on the terrace or garden.

Obviously, we think it superfluous to specify that the goodness of this second course based on fish is directly proportional to the freshness of the swordfish. A frozen slice will not have absolutely the same yield as a slice just cut by your trusted fishmonger, soft and fragrant even after cooking.


  • 4 large slices of swordfish
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • The juice of one lemon
  • Parsley or mix of chopped herbs (parsley, oregano, chives, etc.)


  1. It heats a plate very well (possibly with stripes, in cast iron or similar material).
  2. Cook each side of the swordfish for 3 minutes (as soon as the golden lines form, you can turn the slice).
  3. Once cooked, put the slices on a serving plate and season with plenty of parsley and pinzimonio previously prepared (i.e. a mix of extra virgin olive oil, salt, black pepper, lemon juice and fresh herbs). Serve them hot.