tagAlt.Swordfish with Mediterranean Herb Crumble and Sea Foam

Grilled Swordfish with Mediterranean Herb Crust and Silky Sea Foam Cream

Succulent swordfish, zesty Mediterranean herbs, and a unique sea-inspired cream unite in this sophisticated Italian seafood creation.
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    • ( Scored 5 on 1 reviews )

Elena:

I love the meatiness of swordfish, and whenever I'm in the mood for something heavier, but something from the sea, swordfish is where I turn. This go...

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tagAlt.Swordfish with Mediterranean Herb Crumble and Sea Foam

Discover the elegance of swordfish steaks—a prized catch in Southern Italy, particularly celebrated in Sicilian and Calabrian coastal cuisines. With their rich, meaty texture and subtle sweetness, swordfish fillets pair beautifully with the vibrant flavors of the Mediterranean. Imagine savoring each bite while gazing at the sun-drenched Italian coastline—this recipe captures that very essence.

This dish is the perfect showcase for anyone looking to explore Italian seafood beyond the usual suspects. A hearty alternative to meat-based dinners, swordfish shines when paired with bright, herbaceous toppings and inventive sauces. The finishing touch is a Sea Foam Cream, an ethereal, modernist nod to the sea itself, lending a touch of culinary artistry to your plate. Whether entertaining guests or treating yourself on a weeknight, this recipe will transform your table into a Mediterranean celebration—and it's easier than you might think!

Ingredients

for 4 servings

Mediterranean Swordfish with Herb Crumble

  • Swordfish (steaks) 600 grams ((4))
  • Breadcrumbs as needed
  • Lemon Zest 2 cup
  • Orange Zest 1 cup
  • Marjoram (stem) 1 cup
  • Extra-virgin olive oil as needed
  • Salt as needed

Sea Foam Creme

  • Lemon Juice 150 grams
  • Vegetable Broth 200 grams
  • Fish Broth 150 grams
  • Gelatin (Sheets) 15 grams
  • Heavy cream 50 grams
  • Eggs (Yolk Only) 1
  • Salt as needed
  • Black Pepper as needed

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Preparation

for 4 servings

Step

1

Of 4

Sear the Swordfish Steaks

Begin by preheating a grill pan or sturdy cast iron skillet over medium heat. Brush the surface with a thin layer of extra virgin olive oil to prevent sticking. Place the swordfish steaks in the pan and grill for 3-4 minutes per side, until a golden crust forms and the flesh is opaque yet moist inside.

To enhance the flavor and keep the fish juicy, pour a few tablespoons of hot fish stock over the steaks right at the end of cooking. Allow the aromatic steam to infuse the fish before removing from the heat.

Step

2

Of 4

Assemble the Mediterranean Herb Crust

Start by finely crushing some smoked sea salt for a subtle, savory punch. In a medium mixing bowl, combine fresh breadcrumbs, lemon and orange zest, and chopped marjoram—herbs traditionally used along the Italian coast. Mix thoroughly to distribute the flavors.

Gently press this aromatic herb mixture onto the surface of the cooked swordfish, ensuring it adheres well. This crust brings a fragrant crunch and a burst of citrus to every bite.

Step

3

Of 4

Create the Sea Foam Cream

Soften a sheet of gelatin in cold water, then squeeze out any excess liquid. In a bowl, whisk together an egg yolk to add richness. Simultaneously, heat both vegetable and fish stocks in separate saucepans until hot but not boiling.

Dissolve the softened gelatin in one of the warm broths until fully melted. Gradually whisk the lemon juice into the egg yolk, then slowly incorporate the hot broths, seasoning the mixture with sea salt and freshly cracked pepper to taste.

Cover the mixture with plastic wrap and chill in the refrigerator until it thickens to a custard-like texture. Once cooled, gently fold in freshly whipped cream to lighten the texture—take care not to overmix. Spoon the finished sea foam cream into individual ramekins and refrigerate for at least 2 hours for best results.

Step

4

Of 4

Plate and Serve with Seasonal Vegetables

Slice the swordfish into elegant, thin strips and arrange on individual plates. Pair each serving with a vibrant seasonal vegetable—think sautéed spinach, grilled asparagus, or ripe cherry tomatoes.

Add a generous scoop of the delicate sea foam cream to each plate for a modern, restaurant-quality finish. Serve the dish warm so the textures and flavors shine.

Chef’s Tip: Elevate your veggies with a classic Italian citronette—whisk together extra virgin olive oil, sea salt, fresh lemon juice, and a twist of black pepper for a refreshing dressing that complements the richness of the fish.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

E

Elena Monday 7th of December 2020

Lovely and unusual

I love the meatiness of swordfish, and whenever I'm in the mood for something heavier, but something from the sea, swordfish is where I turn. This gorgeous Mediterranean herb blend really takes up the flavors so much. Love it!

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