Browse All Recipes

Barbecued swordfish with salmoriglio

Australian Gourmet Traveller recipe for barbecued swordfish with salmoriglio.

By Luisa Schirato & Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print
Barbecued swordfish with salmoriglio


  • 1 kg piece of swordfish, skin on, sliced into eight slices
  • 1 tbsp sea salt
  • 3 lemons, juice only
  • 2 tbsp finely chopped oregano (1 bunch)
  • 80 ml (1/3 cup) olive oil, plus extra for drizzling


  • 1
    For salmoriglio, combine salt, lemon juice, oregano and olive oil in a bowl, season to taste with freshly ground black pepper and set aside.
  • 2
    Preheat a barbecue or char-grill pan over high heat. Cook swordfish in batches, turning once, until medium rare (2-3 minutes), transfer to a platter, drizzle with salmoriglio and serve immediately.
  • Author: Luisa Schirato & Lisa Featherby