Pesce Spada Alla Griglia - Grilled Swordfish
- 2 Swordfish filets
- 1 Lemon
- 2 garlic cloves
- Fine sea salt
- 1 Parsley bushel
- 3 Tbsp of EVOO
- Coarse Black pepper
Rinse the swordfish steaks and dry them. Meanwhile, prepare the marinade: put the oil, lemon juice, chopped garlic and chopped parsley in a bowl and mix the ingredients well. Put the swordfish slices in the marinade.
Leave the fish marinating in the fridge for 2 hours covered with cling film. After the necessary time has elapsed, heat a grill or a cast iron pan soaked in a drizzle of olive oil. When it is hot, place the swordfish on.
Drain the steaks from the marinade: if you want to cook the two slices together make sure that the pan is large enough, otherwise cook one at a time. Let the swordfish cook for at least 2 minutes on high flame without turning it over, when the slice starts to acquire the classic grill marks, continue cooking for another minute and then turn it on the other side for the same amount of time.
Do not overcook the swordfish as it may become hard and stringy. When the meat is white, your swordfish will be cooked to the right point.
Once ready, put the steaks on a plate and season it with the marinade sauce, pepper, some herbs and lemon juice, now your grilled swordfish is ready to be served!