How to Make Pesce Spada alla Griglia – Grilled Swordfish the Italian Way

 

--- published by foodie Parmod.

If you're looking for a healthy, flavourful seafood dish with a Mediterranean touch, Pesce Spada alla Griglia (Grilled Swordfish) is a top choice. Popular in Southern Italy, especially in coastal regions like Sicily and Calabria, this dish combines the firm, meaty texture of swordfish with simple herbs, olive oil, and lemon.

In this article, you’ll learn how to make Pesce Spada alla Griglia using authentic techniques and accessible ingredients – all in British English and SEO-optimised for Google.

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🐟 What is Pesce Spada alla Griglia?

Pesce Spada alla Griglia translates to “grilled swordfish”. It’s a traditional Italian seafood recipe that highlights the natural flavour of swordfish, which has a texture similar to tuna or chicken. Ideal for barbecues or grill pans, this dish is quick, healthy, and deeply satisfying.

Unlike other fish, swordfish holds its shape well on the grill, making it perfect for beginners and seasoned cooks alike.

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🛒 Ingredients (Serves 2)

2 swordfish steaks (around 200–250g each, 2–3cm thick)

2 tablespoons extra virgin olive oil

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon fresh parsley, chopped

Salt, to taste

Freshly ground black pepper

Lemon wedges, to serve

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🔥 How to Make Pesce Spada alla Griglia – Step-by-Step

1. Prepare the marinade

In a small bowl, mix the olive oil, lemon juice, minced garlic, salt, pepper, and chopped parsley. This creates a simple, zesty marinade that enhances the swordfish without overpowering it.

2. Marinate the swordfish

Place the swordfish steaks in a shallow dish and pour the marinade over them. Turn to coat both sides evenly. Cover and refrigerate for 20–30 minutes. Don’t marinate for too long as citrus can begin to "cook" the fish.

3. Preheat the grill or grill pan

If using a barbecue, heat it to medium-high. For indoor cooking, preheat a cast iron grill pan over medium-high heat until very hot. Lightly brush the grates or pan with oil to prevent sticking.

4. Grill the swordfish

Remove the steaks from the marinade and let excess liquid drip off. Grill each side for about 3–4 minutes, depending on thickness. The swordfish should have clear grill marks and be just cooked through – opaque and firm, but still juicy.

5. Serve immediately

Plate the swordfish and drizzle with a little extra olive oil. Garnish with fresh parsley and serve with lemon wedges.

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🍋 Serving Suggestions

Pesce Spada alla Griglia pairs wonderfully with:

A fresh green salad

Grilled vegetables (courgettes, aubergines, peppers)

Herbed new potatoes or roasted baby tomatoes

A glass of chilled white wine such as Vermentino, Pinot Grigio or Fiano

This dish is also excellent served cold, flaked over salad leaves for a light lunch.

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🔍 

How to make Pesce Spada alla Griglia

Grilled swordfish Italian recipe

Authentic Pesce Spada recipe

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Summer seafood ideas

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💡 Tips for Perfect Grilled Swordfish

Choose quality fish: Fresh swordfish steaks should be firm, moist, and smell clean.

Don’t overcook: Swordfish dries out quickly. Grill until just opaque and no more.

Let it rest: Rest the fish for 2–3 minutes before serving to lock in juices.

Add herbs last: Fresh herbs like parsley or oregano taste best added at the end.

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🧊 Storage & Reheating

Storage: Cool leftovers and store in an airtight container in the fridge for up to 2 days.

Reheating: Gently reheat in a frying pan over low heat or enjoy cold in salads.

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❤️ Final Thoughts

Making Pesce Spada alla Griglia at home is easier than you might think. With minimal ingredients and quick cooking time, this traditional Italian grilled swordfish recipe delivers flavour, texture, and elegance – perfect for summer dining or any seafood occasion.

By following this guide, you’ll enjoy restaurant-quality swordfish with a touch of coastal Italy – right in your own kitchen.

--- write ✍️ by foodie Parmod.

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