← Nouns Cooking · Italian

Ingredients

• 4 swordfish steaks, about 2 cm thick (180 g each)
• 1 lemon, juiced, plus wedges to serve
• 6 tbsp extra virgin olive oil
• 2 tsp dried oregano (Sicilian if you can)
• 1 clove Garlic, finely grated
• 2 tbsp Parsley, finely chopped
• 2 tbsp hot water
• Salt
• Black pepper

Method

1. For the salmoriglio, whisk 5 tbsp of the oil with the lemon juice, oregano, garlic, parsley, a pinch of salt and the hot water in a bowl until slightly creamy.
2. Pat the swordfish dry, brush with the remaining oil and season with salt and pepper.
3. Heat a griddle or heavy pan over high heat. Cook the steaks for 2–3 min per side until marked outside and just opaque in the middle.
4. Lay the fish on warm plates, spoon the sauce generously over it while it is hot and serve with lemon wedges.

Tips

• Swordfish dries out fast; take it off as soon as the centre turns opaque.
• Pregnant women and young children are often advised to limit swordfish because of its mercury; tuna or thick white fish steaks work too.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Inside the Rustic Kitchen