Swordfish (pesce spada) is one of the most popular fish in the Mediterranean and in southern Italy it’s often served with the classic olive oil and herb sauce, salmoriglio (see video below). It has a wonderful meaty texture but tends to dry out and soften if over cooked, so resist the temptation to cook it longer than 1½–2 minutes each side as it will continue to cook in the residual heat while it’s resting and even at the table. Always slice fish or meat against the grain to ensure it’s as tender and juicy as possible. Complete your meal with a glass of Si Vintners White, a semillon/chardonnay blend from Margaret River with a great nose and zingy, crunchy palate.
Serves 2
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