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Photo Credit: Elizabeth Newman

Grilled Swordfish with Candied Lemon Salad

This grilled swordfish with candied lemon salad is a super tasty and unique way to serve fish. It's also fast and easy! Candying the lemons infuses them with sweetness to balance their natural sour flavor. The lemon sugar water makes the basis of the dressing, which gets a nice kick from the Dijon mustard and brightness from the fresh basil. All the fish needs is a quick sear on both sides. Make sure you pat them dry first! Eliminating excess moisture ensures a crisp, brown crust.

If you can't find swordfish, tuna is a great substitute. 

Grilled Swordfish with Candied Lemon Salad


Main Course

Prep Time

10 minutes

Cook Time

12 minutes




Giada De Laurentiis

Image of Grilled Swordfish with Candied Lemon Salad


  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 lemons (segments removed)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped basil
  • 1/8 teaspoon (plus 1/4 teaspoon kosher salt)
  • 3/4 cup castelvatrono olives (pitted and halved)
  • 4 cups baby arugula
  • 4- 6 ounce skinless swordfish or tuna steaks*
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil


  1. As seen on: Giada in Italy, Episode 7. Citrus and the Sea.
  2. In a small sauce pan combine the sugar and water. Place over medium heat and bring to simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and allow the lemons to cool in the liquid.
  3. Remove the segments form the liquid using a slotted spoon and reserve. In a medium bowl, whisk together the Dijon mustard and 2 tablespoons of the liquid from the lemons. Whisk in the olive oil, basil and 1/8 teaspoon salt. Reserve half of the dressing for the fish. To the remaining dressing add the olives, arugula and reserved lemon segments but do not toss. Set aside.
  4. Heat a grill pan over medium high heat. Dry the fish well using paper towel and season with the salt and olive oil. Place the steaks on the preheated grill pan and grill for 3 to 4 minutes per side depending on the thickness of the steaks. They should be golden brown and release easily from the pan. Toss the salad in the dressing adding the remaining ¼ teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon any remaining dressing around the fish.
  5. *Cooks Note: In America, I suggest using tuna steak. In Italy, swordfish was readily available.



per serving
Amount/Serving % Daily Value
19 grams
15 grams
23 grams
Saturated Fat
4 grams
47 milligrams
1054 milligrams
3 grams
14 grams
dairy free
gluten free
nut free


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