Recipe Archives->Fish->Italian 01

 
Tonno o Pescespada con Salmoriglio
Sicilian Tuna or Swordfish with Salmoriglio
 
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons finely chopped parsley
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
 
Mix the ingredients in a small bowl until well combined, cover with
plastic wrap and let stand for at least an hour before serving.

 
4  7- or 8-ounce tuna or swordfish steaks
Olive oil for frying or grilling
 
Heat a large frying pan over moderately high temperature, or set
the coals or flame under the grill. Brush the fish with the olive
oil, place the fish in the sizzling pan or over the hot grill, and
sear each side of the steaks or to desired doneness.

Stir the salmoriglio, set the fish on plates and dress them with
generous spoonfuls of salmoriglio.

Printable version: italian01.txt.