Instructions
Whisk the salmoriglio: 60 ml oil, lemon juice, two spoonfuls of warm water, garlic, oregano, salt, and pepper, beaten until creamy. Stir in capers and parsley.
6 minPat the steaks dry and season lightly on both sides.
3 minHeat 40 ml oil in a wide pan over medium heat. Lay in the steaks and cook 2 minutes, until just opaque at the edge.
3 minTurn, add the wine, and cook 2 to 3 minutes more, spooning the pan juices over, until the center is barely set; a knife tip should meet faint resistance, not flake.
3 minOff the heat, pour half the salmoriglio over the steaks and let them rest in the pan 2 minutes, basting once.
3 minPlate with the pan juices and the remaining salmoriglio at the table, bread mandatory.
Chef's Tips
- Pull it early: Swordfish keeps cooking in its own heat; pulled at barely set it arrives moist, pulled at done it arrives like a regret.
- Warm water makes the sauce: The spoonfuls of warm water are what emulsify salmoriglio from dressing into sauce. Whisk like you mean it.
- The same fish, sliced thin, rolled around breadcrumbs, capers, and cheese becomes involtini di pesce spada, the strait’s other masterpiece; learn both and you own the channel.
