Grilled swordfish is a light fish main course that requires easy and quick cooking. It pairs well with Grillo, which is a straw yellow color with crystalline golden reflections. The nose perceives fruity, floral, herbaceous notes, citrus, yellow and tropical fruit, grapefruit, melon, and hints of pear, as well as broom, orange blossom, and hints of almond. In the mouth, we find the same aromas perceived in the nose, along with delicate citrus and mineral notes, resulting fresh, savory, intense, and persistent.
Wash the swordfish steaks thoroughly under running water, let them drain in a colander and pat dry with paper towels.
Heat the grill, grill pan or non-stick pan for at least 3 minutes until very hot.
Place the swordfish steaks on the hot surface and cook for 4-7 minutes per side, depending on thickness.
Gently turn the steaks and wait until fully cooked.
Plate and season with a pinch of salt, pepper, a drizzle of raw oil and parsley.
Serve with lemon slices to taste.
Grillo
Swordfish is a lean fish, ideal for low-calorie diets. It can be purchased fresh or thawed.
Italy, Sicilia
| Energy (kcal) | 109 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 1 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 16.9 |
| Sale (g) | 0.09 |
