Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)

Name: Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 swordfish or tuna steaks, 2cm/¾in thick; 200 milliliters dry white wine; 2 Tbsps white wine vinegar; 2 garlic cloves; 16 fresh mint leaves; 2 Tbsps extra-virgin olive oil, plus extra for serving; 1 leave a little fresh oregano or finely chopped flat parsley, to serve; 2 lemons, preferably organic, quartered

Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish) is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains around 41g of protein, 16g of fat, and a total of 370 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up mint leaves, olive oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. If you like this recipe, take a look at these similar recipes: Pesce spada con capperi alla calabrese (Calabrian Style Swordfish with Capers), Pesce Spadan All’ Isolana, and The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint.

Instructions

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

Ingredients you will need

Vinegar

Pepper

Steak

Fish

Salt

Wine

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter.

Ingredients you will need

Whole Garlic Cloves

Cut each half in four, so you end up with 16 slivers.

Heat a heavy ridged griddle pan on the hob.

Equipment you will use

Frying Pan

Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

Ingredients you will need

Marinade

Garlic

Steak

Fish

Mint

Wrap

Equipment you will use

Knife

Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes.

Ingredients you will need

Olive Oil

Steak

Fish

Equipment you will use

Frying Pan

Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

Ingredients you will need

Olive Oil

Lemon

Herbs

Fish

Equipment

Kitchen Towels

Frying Pan

Knife

Ingredients

Servings:

swordfish or tuna steaks, 2cm/¾in thick 200milliliters

dry white wine 2Tbsps

white wine vinegar 2

garlic cloves 16

fresh mint leaves 2Tbsps

extra-virgin olive oil, plus extra for serving 1leave

a little fresh oregano or finely chopped flat parsley, to serve 2

lemons, preferably organic, quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Swordfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.