This is from Seville and can be found in Elizabeth Luard’s “The Flavours of Andalucia”.
Ingredients
- 1 lb swordfish steaks
- 2 tbsps olive oil
- juice of a l;emon
- 2 plump garlic cloves peeled and chopped
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped flat leaf parsley
- sea salt and freshly ground black pepper
Servings:
Instructions
- Rub the swordfish steaks with the oil and lemon juice. Sprinkle with the garlic, herbs, salt and pepper. Marinade for 1-2 hours.
- Heat a grill or griddle to maximum heat. Grill the fish fiercely and briefly.
- Serve with mashed potatoes.
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