Ingredients

Swordfish 500 g

Extra virgin olive oil 300 g

Oregano some leaves

Lemons 2

Parsley 20 g

Garlic 1 clove

Salt just enough

Pepper just enough

PREPARATIONChop some parsley finely 1) and set aside. Cut the lemon in half and squeeze the juice 2) that you 'll filter in a tight-mesh strainer 3) : you need to obtain about 130 g.

Pour in a large bowl that will serve for the marinade 4) , where also join the oil 5) and salt and pepper. 6)

With a hand whisk emulsify the ingredients until salt and pepper will not be completely dissolved . 7) Now add the chopped parsley 8) and the clove of garlic 9).

Flavour with the leaves of oregano 10) and beat the mixture 10): you will obtain a homogeneous emulsion.

At this point cut the swordfish slices to a thickness of about 1 cm 12)

Put the fish into the bowl with the marinade, 13) and cover with plastic transparent wrap 14). Put in the fridge for about 1 hour. After this time, remove the fish from the fridge, and let fillets sword drain (do not throw the marinade: you need this later). Then arrange them on a very hot pan 15)

Cook for 5 minutes turning once for each side 16)

17) Now put the slices of fish on a plate and pour the “Salmoriglio” over the swordfish , together with some lemon slices 18) Good appetite!

INTERESTING FACT★The salmoriglio sauce is a typical Sicilian and Calabrian

culinary tradition and is used either to flavour mixed grills, appetizers and main dishes of meat and fish. Parsley, oregano, olive oil and lemon: a combination of concentrated freshness!

It looks like to serve a ray of sun !!

★ The Swordfish is rich of Omega-3 fatty acids that have a positive effect on cardiovascular health. 100 g of swordfish contain 0.7 omega-3s.