Pesce Spada in Salmoriglio (Swordfish in Olive Oil Sauce)

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.