Grilled Swordfish with Mediterranean Garnishes

A vibrant fish secondi featuring grilled swordfish, seasonal Mediterranean vegetables and a bright lemon-parsley emulsion for a clean Tuscan coastal finish.

Secondi fish • swordfish steak Tier 2
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Grilled swordfish with Mediterranean vegetables and lemon parsley emulsion

Ingredients

Fresh swordfish with rapini, Yukon potatoes, zucchini, tomatoes, olives and a bright lemon-parsley emulsion.

Base recipe = 1 serving.

Method

  1. Season and grill the swordfish carefully to the desired doneness, keeping the flesh moist and tender.
  2. Prepare the rapini, Yukon potatoes, zucchini, tomatoes and olives as Mediterranean garnishes with balanced texture and color.
  3. Blend Italian parsley, fresh lemon juice and Dijon mustard while emulsifying with extra virgin olive oil to create a bright sauce.
  4. Plate the swordfish centrally with the garnishes and finish with the lemon-parsley emulsion.
Chef’s Note: Swordfish benefits from confident grilling and a short rest. The emulsion should stay fresh and lively so it lifts the richness of the fish instead of masking it.

HACCP – Fish Control

StepControlTempAction
ReceivingFresh fish< 38°FReject if above
StorageRefrigeration32–38°FIce & drain
CookingInternal145°FContinue cooking
HoldingHot hold> 140°FReheat or discard
Nutrition (per serving, estimate)
Calories410
Fat24 g
Carbohydrates12 g
Protein38 g
SodiumVaries with olives, mustard and seasoning
Dietary Info: Gluten-Free Paleo Friendly Low Carb Gluten-Free only when all purchased ingredients, including Dijon mustard, are verified gluten-free • High Protein
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