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Swordfish in Salmoriglio Sauce Recipe

Swordfish in Salmoriglio Sauce Recipe

Swordfish in Salmoriglio Sauce Recipe

(pesce spada al salmoriglio)

Preparation time : 15 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • swordfish fillet 11/lbs (600 g)
  • lemon 2
  • garlic 1 clove, chopped
  • parsley 1 tbsp (0.5 g), chopped
  • oregano 1 tsp (1.25 g), chopped
  • extra-virgin olive oil scant 1 cup (250 ml)
  • water 3 tbsp + 2 tsp (50 ml)
  • salt and pepper to taste

Method :

  1. Cut the swordfish fillet into four slices.
  2. For the salmoriglio sauce: Put the oil, lemon juice and hot water in a bowl and whisk together. Add the chopped garlic, parsley and oregano, whisking the mixture continuosly for 5-6 minutes in a bain-marie (a bowl set into a bowl or saucepan of very warm water.) Brush the slices of fish with the salmoriglio sauce and cook on a griddle or grill for a few minutes, brushing the fish with the sauce until it is golden brown on both sides and cooked through. Season with salt and pepper.
  3. Brush with the sauce once again and serve.

Eaten since prehistoric times

Swordfish is a typical Sicilian dish and salmoriglio sauce with which it is served is as well. This traditional sauce, whose name is the Italian adaptation of the Sicilian term sammurigghiu, is usually used to accompany grilled meat or fish. The traditional recipe involves emulsifying the hot water, oil and lemon juice in a bowl but on the Aeolian Islands, a sauce made with citrus fruits, red wine, parsley and rosemary is used for roast meats. Swordfish is caught in the area around the Straits of Messina and is a prized symbol of Sicilian and Calabrian cuisine. In these regions, this prized fish is eaten roasted, smoked in carpaccio or marinated. It seems that fishing for swordfish in this small stretch of sea was done even in prehistoric times. Indeed, ruins of villages have come to light, dating back to the Bronze Age, with swordfish bones among the remains of food.