Title: Pesce Spada in Salmoriglio (Swordfish In Olive Oil Sauce)
Categories: Seafood Entree Italian
Yield: 4 Servings
| 1 1/2 | lb | Swordfish steaks |
| | | Extra virgin olive oil |
| 1 | | Lemon |
| 2 | cl | Garlic, large, fine chop |
| | | Parsley, fresh, fine chop |
| | pn | Oregano |
| | | Salt |
| | | Fresh ground black pepper |
| 2 | | Celery sticks, fine chop |
Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the
lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB 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.