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Add a photoServings: 6
Ingredients
- 3 Tbsp. fresh lemon juice
- 4 x garlic cloves lightly mashed with
- Â Â the handle of a knife and peeled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp fresh oregano
- Â Â (or possibly 1 tspn dry oregano)
- 1/4 c. extra-virgin extra virgin olive oil
- 2 lb swordfish steaks, 1" to 1 1/4"-thk
- 1 Tbsp. minced capers
Directions
- Into a small bowl put the lemon juice, garlic, salt, liberal grindings of black pepper, and oregano and beat with a fork till the salt has completely dissolved.
- Add in the extra virgin olive oil in a thin trickle, beating it in with a fork as though you were making mayonnaise by hand.
- Heat up the cast-iron griddle or possibly skillet. It should sizzle instantly on contact with the fish. Slip in the swordfish steaks. As soon as they have formed a thin but dark crust on the side next to the griddle, use a broad spatula to turn them over. As soon as the steaks have a crust on both sides, transfer them to a hot platter.
- Choose a regular skillet which can accommodate the swordfish steaks on a single level without overlapping, put in the fish, pour the lemon juice and oregano mix over them, and turn on the heat to high. Cook for about a minute, turning the steaks once. Off heat, add in the capers. Transfer the full contents of the pan to a very hot platter and serve at once.
- This recipe yields 4 to 6 servings.
- Marcella Hazan
- Comments: Salmorigilo is a blend of extra virgin olive oil, lemon juice, and oregano which, in Sicily, you brush on warm, thin, grilled swordfish steaks. The recipe appears in an earlier book of mine, and it is one which I have known readers and friends to be very fond of. The more familiar salmoriglio is poured cool, like a dressing, but there is also the version which you find above, in that heat is applied briefly to bring the fish and its dressing together. An additional ingredient here is the capers, added off heat.
- Don't exceed the recommended thickness of the swordfish steak. You are pan-searing it and to keep the fish juicy you need to do it quickly, but at the same time you do not want to serve it partly raw inside, that might happen if the slice is too thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 85 | |
| Calories from Fat 80 | 94% |
| Total Fat 9.06g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 23mg | 1% |
| Total Carbs 1.52g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.22g | 0% |
| Protein 0.21g | 0% |
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