Sicilian-Style Swordfish

Rich and meaty swordfish steaks are perfect for this classic preparation. The fish is grilled then immediately marinated in a lemony garlic and herb dressing called salmoriglio. The heat allows the marinade to penetrate just enough to infuse flavor and balance the richness of the fish. For pan-searing, see Pro Tips below.

• Kosher salt and freshly ground black pepper

• 2 (7-ounce) swordfish steaks, about

  ¾-inch thick

• ¼ cup finely chopped mixed fresh herbs such as parsley, chives, mint, oregano, and/or rosemary

• 1 medium garlic clove, grated

• Pinch of crushed red pepper flakes

• 2 tablespoons freshly squeezed lemon juice

• ¼ cup extra virgin olive oil, plus more for brushing

• Crusty bread and crisp green salad for serving

Prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean, then brush with oil. While the grill preheats, season the swordfish all over with salt and set aside. Alternatively, preheat a grill pan over medium-high heat and brush with oil.

On a cutting board, combine the herbs, garlic, and red pepper flakes. Lightly chop together. Transfer the mixture to a shallow bowl big enough to hold the fish and stir in the lemon juice and olive oil. Season with salt and black pepper.

Pat the swordfish dry with paper towels. Brush generously with oil. Grill the fish, turning once, until lightly charred and just cooked through, 8 to 12 minutes depending on the thickness of the fillet.

Transfer the fish to the bowl with the marinade and turn to coat. Spoon some of the marinade over the top and let sit for 5 minutes before serving. Divide the fish evenly among 2 to 3 plates and spoon the marinade over top. Serve with crusty bread and a crisp green salad.

Heat 1 tablespoon oil in a medium cast-iron skillet, over medium-high heat until shimmering. Add the fish to the skillet and cook without disturbing until lightly golden, 2 to 3 minutes. Reduce the heat to medium and cook until deeply golden and crusty, 2 to 3 minutes longer. Flip the fish and cook until just cooked through, about 2 minutes, depending upon the thickness of the steak.

Crisp, dry pinot grigio or citrusy sauvignon blanc pair well with assertively-flavored seafood dishes, especially rich and fatty swordfish.

Serve with crusty bread and a crunchy green salad. Or thinly shave zucchini into ribbons and toss with some of the marinade. Add chopped toasted almonds for crunch.

This marinade — salmoriglio — is great on all types of seafood, especially lean white fish like halibut, rockfish, and cod, and fattier fish like salmon and sablefish (black cod) as well as shrimp.

For a yummy sandwich, fill a crusty baguette with sliced leftover swordfish, some of the marinade, peppery arugula, and sliced red onions.

Swordfish is rich in essential nutrients including selenium, vitamin D, and more omega-3 fatty acids than albacore, salmon, or sablefish.