2 cloves garlic, peeled
1/2 teaspoon salt
4 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 tablespoon finely chopped oregano leaves
2 tablespoon finely chopped fresh parsley
4 swordfish steaks
Tuna or marlin would make good substitutes, but swordfish is moister. This is a traditional Sicilian Recipe, Salmoriglio. Try making twice the amount of the sauce and pouring it over just cooked, boiled potatoes, thickly sliced and served on the same platter.
Crush the garlic and salt to a paste (this is best done in a mortar with a pestle, but it can be done in a bowl, mashing with the back of a spoon). Combine the paste with the oil and lemon juice in a bowl with 2 tablespoon hot water and whisk until it emulsifies. Stir in oregano and parsley. Barbecue, char-grill or grill the fish until just cooked, about 4 to 5 minutes, turning once. Immediately place the fish on a large platter, and pour the oregano sauce over.
Makes 4 servings.