Swordfish with Basil
A light and aromatic seafood dish where the freshness of basil complements the meaty texture of swordfish.
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Mazza Chef Tips:
“Treat swordfish like a steak: hot pan, don't touch it, and pull it slightly early. The freeze-dried basil rehydrates in the lemon juice and gives you full basil flavour without bruising. Finish with flaky salt at the table.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
The firm texture and mild sweetness of swordfish pair ideally with structured whites or light rosés that echo Mediterranean herbs.
Recommended: Etna Bianco DOC — a volcanic Sicilian white with minerality and freshness that highlight the basil and lemon.
Alternatives: Vermentino di Gallura DOCG, Cerasuolo d’Abruzzo DOC (rosé)
Ingredients
- 4 swordfish steaks (150 g each)
- Juice of 1 lemon
- 25 g Mazza Freeze Dried Onions
- Salt and pepper to taste
Equipment Needed
Grill pan, Mixing bowl
Method
- 1.
Heat the grill pan: Heat the extra virgin olive oil in a grill pan over high heat until the surface just begins to shimmer.
Chef Tip: Let the pan get very hot before adding the fish — this creates clean grill marks and prevents sticking. - 2.
Sear the swordfish: Season the steaks with salt and pepper, then cook for 3–4 minutes per side until firm to the touch with charred grill lines.
Chef Tip: Resist the urge to move the fish once placed — swordfish needs uninterrupted contact with the pan to develop a proper crust. - 3.
Prepare the dressing: In a small bowl, combine the lemon juice with the Mazza Freeze Dried Basil and a drizzle of olive oil.
- 4.
Plate and serve: Transfer the swordfish to warm plates and drizzle generously with the basil-lemon dressing. Serve immediately.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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