Nothing demonstrates more than the famed hotel, Il San Pietro. Etched into the cliffs overlooking Positano Bay, this enchanting landmark radiates all the region offers – especially food. Once a poor fishing village, Positano has embraced its posh Amalfi coast standards but remains true to its roots. The hotel’s restaurant, run by Chef Alois Vanlangenacker, may be Michelin-starred, but the menu is simple and focuses on traditional and local dishes. A meal here includes fresh seafood, pasta, and lemons – three ingredients sure to be in any Positano pantry.
Grilled swordfish with lemon and mint showcases II San Pietro’s dedication to upholding the local cuisine’s traditional flavors. Here is the recipe for this incredible dish.
Grilled Swordfish with Lemon and Mint
Swordfish graces the menus of many Positano restaurants. The meaty fish holds up to grilling and is usually served with seasonal vegetables and dressed in lemon.
Serves 4
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons fresh mint, chopped
1 garlic clove, minced
2 lemons, zest and juice
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 lbs fingerling potatoes
4 6-ounce swordfish steaks
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Procedure
Preheat a large grill pan or charcoal grill over medium-high heat. Whisk together the olive oil, mint, lemon zest and juice, garlic, salt, and pepper. Using a rubber pastry brush, coat the swordfish steaks with the mixture. Grill steaks for about 3 minutes per side and transfer to a serving plate. Serve with roasted fingerling potatoes and any extra lemon/mint sauce.
For potatoes: Preheat oven to 450 degrees. Spread potatoes on a large cookie sheet. Coat with olive oil and season generously with salt and pepper. Roast until tender, about 25 minutes. It can be served at room temperature.
