Swordfish in Salmoriglio

Swordfish in salmoriglio is a typical dish of Sicilian cuisine, which combines the delicate flesh of swordfish with an aromatic and fragrant dressing. Here is how to prepare it:

Ingredients

• 4 slices of swordfish (about 200 g each)
• Extra virgin olive oil
• Salt
• Pepper

For the salmoriglio:

• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of vinegar or lemon juice
• 1 clove of garlic, finely chopped
• A handful of chopped fresh parsley
• Salt
• Pepper
• (Optional) A pinch of oregano

Preparation

1. Start by preparing the salmoriglio: in a small bowl, combine the extra virgin olive oil, vinegar or lemon juice, finely chopped garlic, and chopped fresh parsley. Add salt and pepper to taste, and if you like, a touch of oregano. Mix well until you get a smooth dressing and let it rest so that the flavors can blend.

2. Meanwhile, heat a grill or a non-stick pan over medium-high heat. If you are using a pan, you can add a drizzle of extra virgin olive oil to prevent the fish from sticking.

3. Season the swordfish slices on both sides with salt and pepper and, once the grill or pan is hot, lay them down and cook for about 3-4 minutes per side, or until they are well browned and cooked through. The cooking time may vary depending on the thickness of the slices.

4. Once cooked, transfer the swordfish onto a serving plate and drizzle with the previously prepared salmoriglio, spreading it evenly over the fish slices.

5. Serve the swordfish in salmoriglio immediately, optionally accompanied by a fresh salad or baked potatoes.

Curiosity

The term “salmoriglio” comes from the ancient Genoese term “salmuriglio” which indicates a sauce or a marinade. The peculiarity of this condiment lies in the use of simple ingredients, but capable of wonderfully enhancing the flavor of grilled fish or meat.