Pesce Spada in Salmoriglio (Swordfish in Olive Oil Sauce)
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
swordfish steaks
|
|
| 1 | each |
lemon
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | pinch |
oregano
|
*
|
| 2 | each |
celery
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
swordfish steaks
|
|
| 1 | each |
lemon
|
|
| 2 | cloves |
garlic
chopped |
|
| 1 | pinch |
oregano
|
*
|
| 2 | each |
celery
chopped |
|
Directions
Begin by preparing the salmoriglio sauce.
In a bowl, whisk 3 tablespoons oil, the lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1 tablespoon 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.
