Pesce spada al salmoriglio

Pesce spada al salmoriglio

Grilled swordfish with salmoriglio sauce

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

Oregano and garlic are two very traditional flavourings in Sicilian cooking. They were introduced by the Greeks and you’ll find them featuring in all sorts of grilled dishes.

Salmoriglio sauce

Ingredients

Quantity Ingredient
120ml virgin olive oil
60ml warm water
1 organic lemon, juiced
2 garlic cloves, very finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
1 small red chilli, partially seeded and very finely chopped, (optional)
4 x 150g slices of swordfish, (about 1 cm thick)
1 tablespoon virgin olive oil
salt flakes and pepper

Method

  1. Preheat your grill to high. To prepare the sauce, whisk the oil in a mixing bowl and very slowly add the warm water and lemon juice, whisking continuously to form an emulsion. Add the garlic, herbs and chilli (if using).
  2. Pat the swordfish slices dry with kitchen paper and rub them all over with oil. Grill for around 2 minutes on each side. Remove the fish from the grill and season with salt and pepper.
  3. Serve straight away, with the sauce spooned over the fish. Alternatively, serve the sauce on the side in a warm jug.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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