Salmoriglio is a blend of olive oil, lemon juice, and oregano that, in Sicily, you brush on hot, thin, grilled swordfish steaks. The recipe appears in an earlier book of mine, and it is one that I have known readers and friends to be very fond of. The more familiar salmoriglio is poured cold, like a dressing, but there is also the version that you find below, in which heat is applied briefly to bring the fish and its dressing together. An additional ingredient here is the capers, added off heat.
Do not exceed the recommended thickness of the swordfish steak. You are pan-searing it and to keep the fish juicy you need to do it quickly, but at the same time you don’t want to serve it partly raw inside, which might happen if the slice is too thick.
A cast-iron griddle or skillet
A warm serving platter
© 1997 Marcella Hazan estate. All rights reserved.