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Pesce Spada in Salmoriglio (Swordfish In Olive Oil Sauce)

1 1/2 lb Swordfish steaks
Extra virgin olive oil
1 Lemon
2 cl Garlic, large, fine chop
Parsley, fresh, fine chop
pn Oregano
Salt
Fresh ground black pepper
2 Celery sticks, fine chop


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