Swordfish in salmoriglio

A condiment widely used in regions of Southern Italy is the salmoriglio tasty, a stew made of olive oil, lemon juice and oregano that embellishes the dishes.

The salmoriglio is done in different ways, in which there are small variations, some people add the parsley, those not using garlic, but those who do it simply with lemon and oregano oil, every family has a recipe for prepare this magic concoction!

This condiment is used primarily for seasoning baked fish, baked or boiled, but is also used to flavor the  red meat . Basically you use to season meats cooked on the grill or roasted, characterized by strong flavors so conferred by the type of cooking.
Here it go the swordfish in salmoriglio.

Wash the slices of swordfish and let ditches for good, dry with paper towels and, with the help of a very sharp knife with the blade, remove the skin from the edge of each slice.

Arrange the slices of fish on a plate and drizzle with the juice of 1 lemon and a trickle of oil. Cover and leave to marinate swordfish for about 20 minutes.

Turn on the grill and when hot place to cook swordfish, after you have drained from the oil and lemon juice in excess, but left aside. Let the slices are cooked over a medium heat on both sides, preventing it from drying excessively. From time to time, brush the fish with a sprig of rosemary dipped in oil remaining in the pot.

Take away the skin of the garlic cloves and crush them roughly, place them in a cup without handles, and add a pinch of oregano, two tablespoons of olive oil and remaining lemon juice, a pinch of salt and freshly ground pepper to complete two tablespoons of very warm water. Beat all well and you have the salmoriglio.

When the fish is cooked, put a bullet in the dishes and pour over some tsp salmoriglio, and garnish with a few leaves of parsley and thin slices of lemon. Serve the dishes on the table and offer the salmoriglio your guests so that they may use them at will.