Pesce Spada In Salmoriglio (Swordfish In Olive Oil Sauce)

Course : Fish
Serves: 4
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1 1/2 pounds swordfish steaks
---salmoriglio sauce---
2 tablespoons extra virgin olive oil
1 medium lemon
3 cloves garlic -- large, fine chop
1 teaspoon parsley -- fresh, fine chop
1 dash oregano, salt, fresh ground black pepper
2 medium celery sticks, mince

Preparation / Directions:

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

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