Nonna’s crumbed swordfish
- 4 slices sword fish
- 140g semolina flour
- Sea salt, freshly ground black pepper
- Juice of 2 lemons
- 3 tablespoons (60ml) extra virgin olive oil, plus extra for cooking
- 1 clove garlic halved
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon flat-leaf parsley finely chopped
- Sea salt freshly ground black pepper
Season the sword fish with salt and pepper. Place the semolina flour into a bowl. Coat one of the swordfish pieces in the semolina flour. Place the semolina coated swordfish onto a plate. Repeat with the remaining swordfish.
To make the Salmoriglio sauce, combine the lemon juice, extra virgin olive oil, garlic, chopped mint and parsley in a screw-top jar. Season with salt and pepper. Close the jar and shake well to combine. Set aside while cooking the sword fish.
Lightly oil a sheet of kitchen paper with extra virgin olive oil. Use the lightly oiled kitchen paper to wipe the surface of a large non-stick frying pan. Heat the frying pan over high heat. Cook 2 of the semolina coated sword fish for 2-3 minutes on each side, or until golden. Once again wipe the surface of the frying pan using the lightly oiled kitchen paper. Cook the remaining sword fish.
To serve, place one slice of Nonna’s crumbed swordfish on each plate. Spoon the Salmoriglio sauce over the sword fish and serve immediately – buon appetito.
