swordfish with sicilian olive oil sauce


  • 1/2 Cup extra-virgin olive oil

  • 1 Whole lemon, juiced

  • 2 Tablespoon hot water

  • 2 Clove garlic, minced

  • 3 Tablespoon parsley, chopped

  • 1 Tablespoon Oregano, finely chopped

  • 1 Tablespoon Brined Capers, drained (optional)

  • 4 Whole Swordfish Steak, 6-8oz, 1" thick

  • 2 Tablespoon extra-virgin olive oil

  • To Taste salt and pepper




Put 1/2 cup of olive oil in a small saucepan and warm over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano (use 1 tsp. if using dried), capers, and salt and pepper to taste. (Go easy on the salt if you're using capers.) Keep warm.


When ready to cook, start the Z Grill grill and set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.


Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper. Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)


Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce. Serve the remaining sauce on the side. Enjoy!

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