• Preparation time -15 min

  • Cooking time – 10 min
  • Difficulty – easy

  • Servings – serves 4

  • INGREDIENTS

    • 4 swordfish slices (approx. 600 g)
    • 10 g fresh thyme (or Cannamela’s)
    • 5 g Cannamela black pepper grains
    • 20 g Cannamela coarse salt
    • 150 ml Filippo Berio Gran Cru Dauno extra virgin olive oil
    • 40 ml Ponti Gastronomic Glaze
    • >> Our wine picks:
    • Chardonnay Friuli Aquileia DOC Superiore
    • OR: Insolia Chardonnay Terre Siciliane IGT

  • METHOD

    1. Finely chop fresh thyme and mix it with ground black pepper and coarse salt.
    2. Add Ponti Gastronomic Glaze and olive oil; beat and whisk with a fork.
    3. Slightly oil the swordfish and grill it, making sure it stays pink inside.
    4. Pour the sauce that you have just prepared onto the swordfish.

  • Chef’s tip

    This content is not available yet :)

  • Serving suggestion

    Ideal served with a nice colourful salad or with vegetable side-dishes and steamed potatoes.

  • Wine selection

    Chardonnay Friuli Aquileia DOC Superiore or Insolia Chardonnay Terre Siciliane IGT.

  • Family tip

    This content is not available yet :)

  • Dish history

    Using swordfish turns this recipe into a gourmet dish. The Xiphias Gladius is quite a big fish, it can reach up to 5 metres in length and can weight around 400 kg. The sword, which is an extension of its jaw, is used to capture prey and to fight against its only predator (beside humans): the mako shark. Living in all oceans, as well as in the Mediterranean, the Black sea, North sea etc, researchers have found that swordfish has been fished in Sicily since 1400-1600 B.C. Its flesh is rich in proteins and it’s a good source of vitamin B12, B6, niacin, phosphorus and selenium. Furthermore, being low in fats and calories makes it a good option for anyone who’s following a low-fat diet. Enjoy this delicious version of the grilled swordfish on a sunny summer day!