Pesce Spada in Salmoriglio (Swordfish in Olive Oil Sauce)
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.