Swordfish: Srinandan, Abbey, and Charlotte

The focus of today’s blog is on swordfish. This was inspired by a recent visit to Antica Pescheria da

Menelikin Trastevere, Rome, a cornerstone of the local community since 1920. 

Swordfish are a large, migratory fish that can be found in most of the world’s oceans.

They are usually 3m long and distinguishable by their long, flat, pointed bill shaped like a sword.

However, these hunters do not stab their prey with the sword; they use their bill to stun their prey as a sort

of batting stick. Swordfish travel and hunt alone, often at night. They are apex predators that feed on

pelagic fish, cephalopods, and squid. 

Swordfish are classified as a “near-threatened” species.  Their biggest threats are human fishing

activities and the bioaccumulation of heavy metals like mercury. This process occurs as Swordfish eat

smaller fish containing toxic metals, and so much so that it accumulates in the tissues of their bodies.

This is exacerbated by their fast metabolism, which ensures they are constantly consuming fish.

Metals can reside in the body of the swordfish for its entire life, but it is rare that it causes health problems

for the fish. Humans hunt swordfish before many can become sick themselves, but in turn they can be

harmful for human consumption. Nevertheless, when consumed occasionally, they are safe for humans. 

Additionally, swordfish contain parasites. Most are benign, but when preparing swordfish for consumption

they must be removed. Adults have few natural predators besides the occasional orca or shark that tries

their luck. Likewise, juvenile swordfish are eaten by sharks, marlins, sailfish, yellow fish tunas, and dolphin

fish. Alone this wouldn’t be an issue, yet swordfish populations are decreasing mainly due to their

popularity as a seafood dish. Although there are government regulations pertaining the limit of fishing

Swordfish, the population still faces overfishing. As an individual consumer, please save swordfish

for special occasions and do not waste it.

RECIPE

Swordfish are oily fish and it is popular to grill them. Especially favored by Sicilian Italians, this fish is

regularly consumed and is tied to deep cultural meanings. The following recipe for Italian Grilled Swordfish

Salmoriglio was found at https://www.afamilyfeast.com/grilled-swordfish-salmoriglio/.

Salmoriglio is a condiment eaten in the Calabria and Sicily regions of Italy and is described as a “flavorful,

buttery lemon and herb sauce on top of juicy grilled swordfish.”

To make this dish, prepare the following ingredients:

1) Swordfish – When buying fresh swordfish, look for cuts that are clean and white and have a slight

saltwater scent. Pass on any piece that smells fishy. Depending on the cut, you may see a dark red or

brown streak in the flesh. This is muscle meat and is perfectly safe to eat, however, it will have a stronger

flavor than pure white cuts, so some people don’t prefer it for swordfish steak.

2) Lemon Zest – This is used in both the marinade and the finished sauce.

3) Lemon Juice – We prefer freshly-squeezed lemon juice because of its superior flavor.

(Bottled lemon juice, while convenient, often has a harsher flavor.) This will only be used in the serving

sauce, not in the marinade. In this case, you do not want the meat to tenderize while it marinates. 

4) Extra Virgin Olive Oil – Any Italian will tell you that the first-press, extra virgin olive oil is best and most

flavorful

5) Fresh Herbs – These are the crowning touches of this dish. They provide delicious complementary

flavors as well as color to the fish. Fresh herbs will always yield the best flavors, but we do use dried

oregano for this one

6) Butter – You’ll serve your grilled swordfish with a pat of butter on top, along with the Salmoriglio sauce.

Once you have set your mise en place, you may proceed with the recipe:

1) Mix the marinade – The marinade for this recipe is basically the salmoriglio sauce without the lemon

juice. (If you add lemon juice to the mixture, it will actually start to ‘cook’ the swordfish as it marinates,

similar to how you make ceviche.

2) Marinate the swordfish – Simply place your swordfish steaks into a gallon zipper seal bag and pour in the

marinade. Allow it to sit at room temperature for an hour – but do not marinate for longer than that.

3) Prepare the Salmoriglio – While the fish marinates, finish making the sauce, then set it aside until you are

ready to serve.

4) Grill – Sear both sides of your swordfish steak over medium-high heat, but leave the inside slightly

medium-rare.  Use an instant-read thermometer to test the internal temperature of the swordfish steaks,

taking them off the grill once they reach 145 degrees F.

5) Serve immediately – Top the hot swordfish with pats of butter and drizzle with the Salmoriglio.

Serve extra sauce on the side.

Here is a video from Planet Earth with more information on the Swordfish: