Grilled swordfish is a light fish main course that is easy and quick to cook. Pair it with Grillo, straw-yellow in color with crystal-clear golden reflections. On the nose, fruity, floral, herbaceous notes can be perceived, along with citrus and yellow-fleshed and tropical fruit, grapefruit, melon and hints of pear, and finally broom, orange blossom and almond aromas. On the palate, the same sensations perceived on the nose return, along with delicate citrus and mineral notes, making it fresh, savory, intense and persistent.
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Wash the swordfish steaks thoroughly under running water, let them drain in a colander, and pat away any remaining water with paper towels.
Heat the grill pan, grill, or nonstick pan for at least 3 minutes until very hot.
Lay the swordfish steaks on the hot surface and cook for 4-7 minutes per side, depending on thickness.
Turn the steaks gently and wait until fully cooked.
Plate and season with a pinch of salt, pepper, a drizzle of olive oil added raw, and parsley.
Serve with lemon slices to taste.
Grillo
Swordfish is a fish with lean flesh, ideal for low-calorie diets. It can be bought fresh or thawed.
Italia, Sicilia
| Energy (kcal) | 109 |
| Carbohydrates (g) | 1 |
| of which sugars (g) | 1 |
| Fat (g) | 4.2 |
| of which saturates (g) | 1.15 |
| Protein (g) | 16.9 |
| Salt (g) | 0.09 |
