Firm and meaty swordfish steaks, the perfect boneless fish selection for the BBQ!
Serves 4.
Salmoriglio has its roots in Sicily and Calabria. It is basically made up of lemon, olive oil, oregano, garlic and sometimes Parsley. You can find variations on this dish where the lemon is replaced with white wine. Either way, it produces a fresh dressing perfect for a sunny lunchtime meal.
Ingredients:
1 pinch freshly ground black pepper
675g swordfish steaks, at least 2.5cm thick
1 tbs herbs, snipped
For the salmoriglio sauce:
1 lemon
1 pinch salt
6 tbs olive oil
1 tbs parsley
1-2 cloves garlic, crushed
1 tbs fresh oregano
1/2 tsp chilli capsicum
For the sauce, place the lemon zest and juice, parsley, garlic, oregano, and capsicum in a bowl, mix well, and season. Whisk in 2 tablespoons of cold water and the oil. Brush the steaks with half the sauce and leave to marinate for 5 minutes.
Preheat the grill to high, or preheat a griddle pan. Grill or griddle the steaks for 3-4 minutes only on each side, or until just cooked through but still moist in the centre, as swordfish tends to get dry quickly.
To serve, cut each steak in half and spoon over the remaining sauce. Season with a little extra pepper, scatter over the snipped herbs, and serve immediately.
If you try this recipe make sure to share your plate and tag us @Fishmongersfr on Instagram!
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