Grilled swordfish is a light fish main course that requires easy and quick cooking. It pairs well with Grillo, a straw yellow wine with crystalline golden reflections. On the nose, it reveals fruity, floral, herbaceous notes, citrus and yellow and tropical pulp fruits, grapefruit, melon, and hints of pear, finally broom, orange blossom, and almond scents. On the palate, the same aromas perceived on the nose are found, along with delicate citrus and mineral notes, resulting fresh, savory, intense, and persistent.
Wash the swordfish steaks thoroughly under running water, let them drain in a colander and pat dry the remaining water with absorbent paper.
Heat the grill pan, griddle, or non-stick pan for at least 3 minutes until very hot.
Place 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 raw olive oil, and parsley.
Serve with lemon slices as desired.
Grillo
Swordfish is a lean fish, ideal for low-calorie diets. It can be purchased 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 |
| Sale (g) | 0.09 |
