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Seared swordfish steaks with salmoriglio (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



For the salmoriglio6 tbsp extra virgin olive oil3 tbsp water1½ tbsp lemon juice1 garlic clove, very finely chopped1 tbsp chopped fresh oregano1 tbsp chopped fresh celery herb or celery leaves (optional)1 tbsp chopped fresh flatleaf parsleyFor the swordfish4 x 200g/7oz swordfish steaks (about 2cm/1in thick)olive oilpeperoncini or crushed dried chilliessalt and freshly ground black pepper



Method



1. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the

flames to die down (approximately 40 minutes).2. For the salmoriglio, place the oil and water into a bowl and whisk together

until thick and emulsified.3. Add the lemon juice and a pinch of salt, to taste.4. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir

well.5. For the swordfish, brush the swordfish generously with oil and season well

with peperoncini or crushed dried chilli and salt and freshly ground black

pepper.6. Place the swordfish onto the griddle pan or barbecue and cook for four

minutes on each side, or until completely cooked through.7. To serve, place the swordfish steaks onto plates and drizzle with the

salmoriglio.