Barbecued swordfish with salmoriglio


You'll need

1 kg piece of swordfish, skin on, sliced into eight slices   Salmoriglio 1 tbsp sea salt 3 lemons, juice only 2 tbsp finely chopped oregano (1 bunch) 80 ml (1/3 cup) olive oil, plus extra for drizzling

Method

  • 01
  • For salmoriglio, combine salt, lemon juice, oregano and olive oil in a bowl, season to taste with freshly ground black pepper and set aside.
  • 02
  • Preheat a barbecue or char-grill pan over high heat. Cook swordfish in batches, turning once, until medium rare (2-3 minutes), transfer to a platter, drizzle with salmoriglio and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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