Ingredients: Per 4 servings
- 2 lb swordfish
- 2 cloves of garlic
- 2 oz capers, in vinegar
- 1 sprig parsley
- 1 pinch oregano
- 1 lemon
- 2 tablespoons extra virgin olive oil
- salt to taste
Brown the garlic in oil, then remove it and add the fish and capers.
Season with salt, parsley and oregano.
Drizzle the lemon juice over and finish cooking lid-on.
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other characteristic products of the Mediterranean region, such as capers, lemon, eggplants, mint and bell peppers.
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