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Home > Recipes > Swordfish Recipes > Grilled Swordfish Recipe Sicilian Style


For the Tomato Topping:

  • 3 tablespoons olive oil
  • ½ peeled and thinly sliced shallot
  • 6-7 thinly sliced garlic cloves
  • 10-12 pitted and sliced Castelvetrano olives
  • 2 cups cherry tomatoes sliced in half
  • 1 ½ tablespoons capers
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons white wine
  • salt and pepper to taste
  • fresh basil and oregano leaves

For the Swordfish:

  • 3 tablespoons olive oil
  • 2 pounds swordfish sliced into fillets and patted dry
  • salt and pepper to taste


  • Topping: Add the olive oil to a large frying pan over medium-high heat and sauté the shallots for 3-4 minutes or until browned.
  • Next, add in the garlic and olives and sauté for 1 minute.
  • Add in the tomatoes and capers and sauté for 1 minute further.
  • Finish by adding in the pine nuts and wine and cook for 1 minute. Season with salt and pepper and set the pan aside.
  • Fish: Preheat a grill to high heat, 450° to 550°.
  • Coat the fish on both sides with olive oil and season with salt and pepper.
  • Place it on the grill and cook for 3-4 minutes per side or just until done.
  • Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.

    Chef Notes:
    Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
    How to Reheat: Place the desired amount of food into a medium size pan and cook at 350° for 4-7 minutes or until warm. You can also heat in the microwave.
    How to Store: Cover and keep in the refrigerator for up to 3 days. To freeze, separate the tomato topping from the swordfish, cover and keep for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

    You can absolutely use frozen swordfish just make sure it is thawed before cooking.
    If you do not have shallots, you can use a regular onion to replace them.
    Any olive would work in the recipe, but I recommend using an Italian olive.
    It is imperative to pat the fish dry on both sides with a paper towel before adding oil.

    Recipe courtesy of Chef Billy Parisi