Grilled swordfish alla siciliana

Robust swordfish steaks from the grill, seasoned Sicilian-style with capers, mint and toasted pine nuts. Mediterranean savouriness and clarity that suit the structured Louré.

Fish & Seafood Category

20 MIN Prep time

10 MIN Cook time

4 people Servings

Preparation

Salmoriglio dressing

Whisk olive oil with lemon juice, crushed garlic, chopped mint and a little lemon zest.

Toast the pine nuts

Toast the pine nuts without fat until golden brown.

Grilling

Pat the swordfish dry, brush with olive oil, season with salt and grill over direct, high heat for 2–3 minutes per side until roasted on the outside but still juicy within.

To serve

Drizzle with the salmoriglio and scatter with capers, pine nuts and mint leaves.

Why this wine?

The calm structure and fine depth of the Louré catch the Mediterranean savouriness of capers and mint and give the robust fish enough counterweight.

Good to know

Tips & insights

Brush the swordfish steaks thinly with olive oil before grilling, so they release easily from the grate.
Grill only briefly over high heat; the fish is done as soon as it is just opaque inside.
Toast the pine nuts in a dry pan, which deepens their aroma for the salsa.
Mix capers, mint, lemon and oil only shortly before serving, so the herbs stay fresh and green.
Instead of swordfish, tuna also works; take care to use evenly thick steaks.

Frequently Asked Questions

Which wine pairs with grilled swordfish?

The Louré. Its calm structure and fine depth catch the Mediterranean seasoning of capers and mint and give the robust fish enough counterweight. The Prélude brings more lightness with salty freshness and fine fruit and keeps the dish lively.

How does the swordfish stay juicy?

Swordfish is lean and dries out quickly. Grill the steaks over high heat only briefly, about two to three minutes per side, until the centre is just opaque. Take them off the grate a little early and let them rest briefly.

What makes the alla siciliana preparation?

Typical are the Sicilian flavours of capers, mint, pine nuts and lemon, which accompany the robust fish with freshness and spice. This combination reflects the Mediterranean cuisine of the island and needs no heavy sauce, living instead on fresh, clear ingredients.

What side dish goes with it?

A fennel or tomato salad, grilled summer vegetables or young potatoes with olive oil keep the plate Mediterranean and light. The spicy caper-and-mint salsa takes the role of the sauce, so the side dish may stay plain and the robust fish stays at the centre.

The wine to pair