Andalusian Swordfish
Aguja a la Andaluza
Serves 6
This recipe could not be simpler nor the result tastier. Swordfish is less fragile than delicate white fleshed fish and is often more readily available in North America. This recipe is suitable for the barbecue or the broiler.
4 cloves garlic
½ of a small bunch of parsley
1 teaspoon salt
6 tablespoons olive oil3 lbs / 1.5 kg sword fish (6 steaks)
Wash and pat dry the fish. Place it in a heat proof glass baking dish.
Combine the garlic, parsley, salt and olive oil in a deep bowl or measuring cup. Using a hand blender, process for 30 seconds.
Spread the garlic marinade all over the swordfish steaks and allow to sit for 10 minutes. Meanwhile heat the barbecue or broiler to high.
Cook the sword fisn 3 minutes on each side. Serve piping hot with a deep Rioja white wine.