Swordfish with salmoriglio 2
Instructions
In a pan suspended over a pan larger (by placing the handles on the edges) so that heat only receives from steam, heat the extra-virgin olive oil, until it becomes warm.
Add the juice of a couple of lemons, working the mixture with the whisk, gently, so that to form an emulsion that slowly add two cloves of garlic finely chopped, a handful of oregano and chopped parsley.
Cook the slices of fish on the grill, salting and peppering.
When cooked, put them in a dish service and sent to Board with lukewarm salmoriglio.
