Sunday, June 26, 2011

Grilled Swordfish with salsa di Giovanna

Grilled Swordfish with salsa di Giovanna.

Sounds fancy huh....
Giovanna sauce is really just a vinaigrette, but in addition to the olive oil, lemon juice, salt and pepper and garlic, I added fresh cilantro from the garden to give it a real fresh taste. This makes a wonderful sauce to drizzle over grilled fish, especially a thick swordfish steak.  Serve with my Grilled Corn on The Cob and you have a delicious meal. 


  • 1/2 cup olive oil
  • 3 Tbsp chopped fresh cilantro leaves 
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh basil leaves
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • 4 (6-8 ounce) swordfish steaks 
  • mayonnaise 

1. Mix oil, cilantro and garlic in a medium sized bowl. Whisk in the lemon juice, salt and pepper to taste into the oil mixture. 

  • 2. Prepare the swordfish for the hot grill: season the fish with salt and pepper and brush a coating of mayonnaise on both sides. This seals in the fish and you wont' know it's there after it's done. This is a restaurant trick. Grill the fish on a medium high heat for about 3-4 minutes on each side depending on the thickness.  

  • 3. When the fish is done, move to a platter and drizzle the sauce over the fish and serve the rest of the sauce on the side. 

My version of salsa di Giovanna made with cilantro. 

Grilled Swordfish with salsa di Giovanna.

  • Enjoy!

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