Name: Barbecued swordfish with salmoriglio
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 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

Barbecued swordfish with salmoriglio

Australian Gourmet Traveller recipe for barbecued swordfish with salmoriglio.

Serves 8

Prep

10M

Cook

10M

Total

20M

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Ingredients

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

Main

1.For salmoriglio, combine salt, lemon juice, oregano and olive oil in a bowl, season to taste with freshly ground black pepper and set aside.

2.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.

Recipe / styling by Lisa Featherby

Luisa Schirato

Styling by Emma Knowles

Styling by Geraldine Muñoz

Styling by Lou Fay

Ingredients

Method

Main

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