Pesce Spada in Salmoriglio (Swordfish In Olive Oil Sauce)

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1 Lemon
Fresh ground black pepper
2 cl Garlic, large, fine chop
Extra Virgin Olive Oil
2 Celery sticks, fine chop
pn Oregano
Parsley, fresh, fine chop
1 1/2 lb Swordfish steaks

Original recipe makes 4 Servings



Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB 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. File

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