Pesce Spada alla Griglia

Pesce Spada alla Griglia features swordfish as the main ingredient. Swordfish is a meaty, firm-textured fish that is typically grilled or broiled and seasoned with olive oil, lemon juice, and herbs. The dish is often served as a main course and is a popular dish in Italian and Sicilian cuisine. Swordfish is a healthy and flavorful fish, and grilling it brings out its natural oils and flavors. Grilled swordfish is typically served with a side of vegetables, salad, or pasta. It can be paired with a white wine, such as a Vermentino, or a red wine, such as a Nero d’Avola.


  • 4 swordfish steaks, about 6-8 oz each
  • 1/4 cup of olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup of fresh lemon juice
  • 2 tablespoons of chopped fresh parsley
  • 1 teaspoon of dried oregano
  • Salt and pepper, to taste


  1. In a small mixing bowl, combine the olive oil, garlic, lemon juice, parsley, oregano, salt, and pepper. Mix well.
  2. Place the swordfish steaks in a shallow dish and pour the marinade over the fish. Turn the steaks to coat them evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  3. Preheat your grill to medium-high heat.
  4. Remove the swordfish steaks from the marinade and discard the remaining marinade. Grill the swordfish steaks for about 4-5 minutes per side or until the fish is cooked through and flakes easily with a fork.
  5. Remove the swordfish steaks from the grill and let them rest for a few minutes.
  6. Serve the swordfish steaks hot, garnished with lemon wedges and chopped parsley.
  7. Enjoy with a glass of Sicilian white wine.

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