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Pesce Spada Genovese -- Swordfish Genoa Syle





6 (6) swordfish steaks, cut 3/4 to 1-inch thick


1/2 cup finely minced basil
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup 2 plus tbsp. lime juice
1 tbsp. oregano
4 cloves garlic, minced
1 bay leaf, crumbled
4 tbsp. shallots, minced
2 oz. pimento, diced
1 plum tomato, finely diced
Freshly ground pepper to taste


Combine all the marinade ingredients in a bowl and mix well. Place fish in a shallow baking dish or roasting pan and brush with the marinade on both sides. Use plenty of marinade. Cover with plastic wrap and place in the refrigerator to marinate for at least 3 hours, and better over night.

When ready to grill, inside or out, remove from the refrigerator and bring the fish to room temperature. Grill the swordfish steaks for about 6-8 minutes per side, turning once and basting the fish with the marinade two or three times to keep it moist. Do not overcook.

Author's Comments

This is a fairly simple method of preparing Swordfish. The marinade is fairly light, and full of basil giving it a nice heady flavor. Do not overcook the fish, it will become tough and actually tasteless. Keep it moist and tender by under cooking it just a little bit.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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