Grilled Swordfish with Mediterranean Garnishes. Grilled swordfish with Mediterranean vegetables, lemon-parsley emulsion and elegant Tuscan presentation.
Italian recipe. Secondi. Seafood.
Ingredients include swordfish, lemon parsley emulsion, rapini, Yukon potatoes, zucchini, olive oil.
Techniques include grilling, vegetable sautéing, emulsion sauce, Mediterranean plating.
Nutrition tags: high protein, omega 3, Mediterranean diet, seafood entree.
Dietary tags: pescatarian, dairy free, Mediterranean, main course.
Wine pairings: Vermentino, Vernaccia di San Gimignano, Pinot Grigio, Falanghina.
Protein: swordfish. Cut: swordfish steak. Station: Fish Station.
Flavor profile: medium fat, high acid, medium salt, medium umami, low sweet, medium bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: Crisp mineral white wines balance the meaty texture of swordfish while complementing the citrus emulsion and Mediterranean vegetable garnish.
Related terms: Mediterranean seafood, Italian grilled fish, Tuscan swordfish, coastal Italian cuisine, grilled seafood entree, lemon herb fish.
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.
Secondifish • swordfish steakTier 2
Ingredients
Fresh swordfish with rapini, Yukon potatoes, zucchini, tomatoes, olives and a bright lemon-parsley emulsion.
Base recipe = 1 serving.
180 g swordfish steak
20 ml extra virgin olive oil
3 g garlic
200 g rapini
300 g Yukon potatoes
150 g zucchini
120 g Roma tomatoes
40 g Kalamata olives
10 g Italian parsley
20 ml fresh lemon juice
10 g Dijon mustard
Method
Season and grill the swordfish carefully to the desired doneness, keeping the flesh moist and tender.
Prepare the rapini, Yukon potatoes, zucchini, tomatoes and olives as Mediterranean garnishes with balanced texture and color.
Blend Italian parsley, fresh lemon juice and Dijon mustard while emulsifying with extra virgin olive oil to create a bright sauce.
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.
Gluten-Free • Paleo Friendly • Low Carb