Grilled swordfish

The grill makes sense only if the fish is homegrown, and day. With a light breading with olive oil, parsley with very little, or nothing at all: that is, to protect the fish from drying out without killing the natural flavor.
That's a lot to argue that the Tyrrhenian fish is the absolute best. The fact is that the Amarissimo (as he called D'Annunzio), just to be saltier and more richly "pastoring" of other seas, fish provides very tasty. Small, especially in the north, but tasty.
As we now serve, the barbecue was "invented" by Bruno Barosi half a century ago, the legendary manager of the restaurant "Al Giardino" in Palermo, who made it the workhorse of his restaurant. Of course, the grilled fish you are cooking for centuries. In an operetta century naturalist Costanzo Felici talking about mullets flavored with fennel seeds and sprinkled with pomegranate juice. In a letter of mid-eighteenth century are cited mullet grilled, accompanied by fried flatbread. The fish that was used was usually the poor and minute. Good fish was reserved for the patrician class (which, however, he preferred to freshwater) and cooked with the much more refined.
A typical dish of the fishermen was the "rustida", ie the skewers of fish and squid cooked on the "touch-hole." The skewers, made with twigs of tamarisk, were squeezed in the sand, around the grill. This cooking "standing" also gave the fish meanest maximum softness and fragrance.
In a good mixed grill should not miss a good sole or rombetto, a cod, bream, monkfish and a few triglietta scented with rosemary. It is understood that the fish should be homegrown and fresh. We also add a skewer of sardines and one of seppiolini (better, much better than the squid), but only if cooked on the "touch-hole." Let us, finally, some shrimp free-range. And the breading is not cumbersome. On the whole cast goes a drizzle of olive oil, possibly of our hills. Nothing lemon, except that on sardoncini