This delightfully fresh and simple swordfish dish will make you the envy of all of your friends
Thick cut swordfish steaks
Lemon juice & zest
Preheat a cast iron skillet in the oven
In a small bowl, mix together the juice and zest of the lemon, the olive oil, the garlic,
the oregano, the salt and the pepper
Brush each swordfish steak with olive oil and gently lay into the pan and slide into
Carefully flip the swordfish after 2-3 mins and cook for a further 2-3 mins until the
internal temp hits 60c
Remove the skillet from the oven and whilst the fish is still smoking hot, brush
generously with half the salmoriglio and garnish with parsley
Transfer to a serving platter with a small bowl of the remaining salmoriglio
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