Fresh Mint

Agata says:

You can make the lively, piquant salsa for this dish a day ahead, and simply cook the swordfish once company arrives. There couldn’t be an easier preparation for a dinner party.
Swordfish is abundant in the waters around Sicily and predominates in the island’s cuisine. If you have access to a gas grill, you will get the best results. It makes the perfect char markings across the steaks and infuses them with a delicate, smokiness.
You can also cook these steaks on a cast iron, ridged pan for a similar look. The juice won’t taste as smoky-sweet, but the salsa is there to kick up the flavor.

Swordfish with Mint, Capers & Lemon Salsa


20 fresh mint leaves, chopped
1 jar (2 ½ oz.) Sicilian capers packed in salt (be sure to rinse extremely well, soak in cold water, and rinse again), chopped
1 tbs. grated lemon zest
4 tbs. fresh lemon juice
6 tbs. A&V Sicilian extra virgin olive oil
1 large clove garlic, finely chopped
2 tbs. fresh chopped Italian parsley
1 tbs. chopped fresh basil
freshly ground black pepper to taste
4 swordfish steaks, about 10 oz. each


Mix together mint, capers (make sure they are well-rinsed or salsa will taste too salty!), lemon zest, half the lemon juice (2 tbs.), half the olive oil (3 tbs.), garlic, half the parsley
(1 tbs.), basil and black pepper. Set aside.

In a shallow dish, combine the remaining lemon juice (2 tbs.) and olive oil (3 tbs.), remaining chopped parsley (1 tbs.) and pinch more black pepper for a marinade. Dip both sides of swordfish in marinade, then place steaks in the dish. Cover with plastic wrap and refrigerate 30 minutes, turning over once after 15 minutes.

Grill or pan-sear steaks for 3-4 minutes on each side (turning at a 90 degree angle midway to create crosshatch marks) and plate. Pass salsa separately for guests to spoon over fish.
Serves 4