Grilled breaded swordfish

Grilled breaded swordfish

Pesce spada muddica

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 swordfish steaks, about 150g each
150g fresh white breadcrumbs, finely processed
2 tablespoons extra virgin olive oil
1 garlic clove, pureed
1 tablespoon parsley, very finely chopped
salt
pepper

Method

  1. Preheat the grill to medium-hot, and have the fish at room temperature.
  2. Place the breadcrumbs, olive oil, garlic and parsley in a bowl and season to taste with salt and pepper. Mix the ingredients with your fingers to obtain almost moist but loose breadcrumbs. Coat the fish steaks with the breadcrumb mixture on both sides.
  3. Put the coated steaks under the preheated grill and cook for 5 minutes on each side. Serve with a rocket and chicory salad.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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