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Pesce Spada in Salmoriglio (Swordfish In Olive Oil Sauce)
Yield: 4 servings
1 1/2 lb swordfish steaks
extra virgin olive oil
1 lemon
2 cloves garlic, fine chop
fresh parsley, fine chop
pinch oregano
salt
fresh ground black pepper
2 celery sticks, fine chop
Begin by preparing the salmoriglio sauce. In a bowl, whisk 3 Tbsp
oil, the lemon juice, garlic, celery, oregano, parsley, salt, pepper
and 1 Tbsp boiling water. Beat thoroughly and set aside at room
temperature. Prepare the fish steaks. Pour plenty of oil into a
bowl and season lightly with salt and pepper. Immerse each steak
in the mixture for 1 minute, then grill for a few minutes on each
side. Be sure not to overcook the fish (timing depends upon the
size of the steaks). Place the cooked swordfish on a serving platter,
add the salmoriglio sauce and serve immediately.
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Swordfish 07