This swordfish calabrian-style recipe is a spicy and flavorful dish inspired by the vibrant cuisine of Calabria, Italy. The dish features juicy swordfish steaks marinated in a zesty mixture of Calabrian chili paste, garlic, lemon, and fresh herbs. Grilled to perfection, the swordfish is then served with a tangy tomato and caper sauce. It's a dish that brings the heat and the taste of the Mediterranean to your dinner table.
Ingredients
- 4 swordfish steaks
- 3 tablespoons Calabrian chili paste
- 4 cloves of garlic, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 2 tablespoons capers, drained
- 2 tablespoons fresh basil, chopped
- Extra lemon wedges for serving
Directions
- In a small bowl, mix together the Calabrian chili paste, minced garlic, lemon juice, parsley, oregano, salt, and black pepper.
- Place the swordfish steaks in a shallow baking dish and pour the marinade over them. Make sure to coat both sides of each steak. Let them marinate for at least 20 minutes.
- Preheat your grill to medium-high heat.
- While the grill is heating up, prepare the tomato and caper sauce. In a small saucepan, heat olive oil over medium heat. Add the crushed tomatoes, capers, basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Remove the swordfish steaks from the marinade and grill them for about 3-4 minutes per side, or until cooked through. The cooking time will depend on the thickness of the steaks.
- Once the swordfish is cooked, remove it from the grill and let it rest for a couple of minutes.
- To serve, spoon some of the tomato and caper sauce onto each plate. Place a grilled swordfish steak on top of the sauce and garnish with fresh basil leaves. Serve with lemon wedges on the side.
