Swordfish with salmoriglio sauce

Swordfish with salmoriglio sauce

By
From
Sicily
Serves
4

This sauce works well on more or less all types of fish: try grilled (broiled) prawns (shrimp), sea bream fillets, roasted whole sea bass or tuna steaks. It is good on grilled chicken and lamb, too. We have also included it in the vegetable chapter, to use on courgette (zucchini) ribbons, but the process is a little different for fish.

Ingredients

Quantity Ingredient
4 swordfish steaks
extra-virgin olive oil

For the salmoriglio dressing

Quantity Ingredient
2 tablespoons parsley, finely chopped
1 small garlic clove, peeled and finely chopped
1 heaped teaspoon fresh or dried oregano
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
salt
freshly ground black pepper

Method

  1. To make the dressing, put the parsley and garlic together in a bowl, pour over 3 tablespoons of boiling water and add the oregano. Use the back of a spoon to press the herbs and garlic down in the water – this helps to release the essential oils and adds to the flavour. Pour in the oil and set aside to cool. Add the lemon juice and season to taste.
  2. Marinate the fish in half the dressing for 30 minutes, but no longer than 1 hour or it will start to ‘cook’ in the acidity of the lemon. Grill (broil), barbecue or cook in a griddle pan with a little olive oil for 1–2 minutes on each side or until just cooked. If you can, turn the fish 180 degrees midway through so that it has an attractive crosshatch pattern on the outside. Serve with the remaining dressing on the side and with the Couscous Salad or the Orange & Fennel Salad.
Tags:
Italy
Italian
Sicily
Sicilian
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