Salmoriglio (Sicilian Summer Feast — Grilled Swordfish)

Ingredients

• 4 swordfish steaks, cut 3cm thick (200g each), skin removed
• 120ml extra virgin Sicilian olive oil
• 6 cloves garlic, minced very fine
• 30g fresh flat-leaf parsley, minced
• 15g fresh mint, minced
• 30ml fresh lemon juice
• 5g Aleppo pepper
• 5g sea salt
• 2g Tellicherry black pepper
• 1 lemon, cut into wedges for service

Method

1. 1
   Whisk together olive oil, garlic, parsley, mint, lemon juice, Aleppo pepper, and sea salt in a small bowl; let sit 5 minutes to allow flavours to meld.
2. 2
   Pat swordfish steaks dry with paper towels; season both sides with sea salt and black pepper.
3. 3
   Heat a cast-iron griddle or heavy-bottomed skillet over high heat until smoking slightly, 3–4 minutes.
4. 4
   Place swordfish steaks directly on hot surface; sear without moving 3 minutes until a golden crust forms, then flip and sear the other side 3 minutes (internal temperature 63°C for medium).
5. 5
   Transfer swordfish to a warm serving platter immediately; spoon salmoriglio sauce generously over each steak while still hot.
6. 6
   Serve immediately with lemon wedges and warm bread to soak up the sauce.