I have been served super swordfish in Spain. I have also been served swordfish that has been spoiled through being cooked too long.
At its best, it is a joy to taste. So, why not cut out the middle man and cook it yourself? Do not be overwhelmed by the idea. You can do it.
Keep it simple, as in the case of this grilled swordfish and garlic recipe.
- 4 swordfish steaks of about 150 grams each
- 1 tablespoon of olive oil
- Salt and black pepper
For the sauce
- 4 large garlic cloves
- 1 tablespoon of fresh white breadcrumbs
- Juice of 1 lemon
- Half a teaspoon of salt
- 300 ml of olive oil
Soak the fish for 20 minutes in cold and salted water. This will make the flesh firm and drain out any blood. Meanwhile, make the alioli. Put the garlic cloves, breadcrumbs, lemon juice and salt in a liquidizer or food processor and blend to a thick paste. Add the oil in a thin stream until the sauce forms an emulsion and thickens.
Drain the fish steaks and pat dry. Rub the cut surfaces with oil, and season with salt and black pepper. Heat a griddle or heavy frying pan until it is smoking hot. Then add the swordfish steaks. Grill them for 2-3 minutes each side, turning once. Serve the fish with the sauce on the side.