Palermo-Style Swordfish
Instructions
In a bowl mix the oil with wine, slamming them vigorously with a fork.
Thoroughly clean the slices of swordfish, then quickly wash under running water, dry them using a paper towel and put them in a saucepan; cover with the emulsion prepared, get over the onions, Bay leaves chopped and seasoned with salt and lightly crushed peppercorns.
Cover the pan with a sheet of plastic wrap and let marinate for 2-3 hours.
Remove bay leaf and onions, slices of swordfish on both sides in the oregano and cook 5 minutes, then Cook each side in a skillet or on a grill, turning often to cook without the Slackline.
Serve immediately, accompanied to taste the fish with lemon wedges.
Ingredients and dosing for 4 persons
- 20 cl of olive oil
- 20 cl of white wine
- 4 slices of swordfish (200 g each)
- 2 sliced onions
- 2 leaves of laurel
- Salt
- Peppercorns
- Oregano
- Some slices of lemon