Given that this dish is meant to showcase the freshness of the grilled swordfish, having fresh and in season ingredients is of utmost importance for a dish so simply prepared.
Beware: Being a large fish, swordfish has the serious danger of containing high levels of mercury toxicity, as well as other heavy metals. Women pregnant or planning on getting pregnant should be especially careful of their mercury levels. Make sure to purchase large seafood only from sources you know and trust.
Alright - that had to be said! Let's move on to the meal!
Here are the ingredients for four portions:
You mix the olive oil with the dry white wine, with a mixer (low speed, never a high speed!).
Dry the slices of fish with paper towels, place in large dish, and pour on them the mixture of olive oil and wine.
Cut the onions in round slices and break the bay leaves in small pieces.
Place the onion rings on the top of the fish, and crushed bay leaves right atop the onions.
Then we sprinkle the sea salt and pepper.
Turn the fish once in order to spread the spices evenly across the fish.
Cover the dish with plastic wrap and leave the fish in the refrigerator to be marinated between two and three hours.
Take out the onions and the spices from the fish slices. Strain them. And sprinkle with a teaspoon of oregano.
Preheat a large frying pan or flat cast iron grill if available under a medium flame, spread the bottom of the pan with a bit of olive oil.
Grill the fish for approximately four to five minutes depending on the thickness of each side.
TIP: Be careful not to over-cook it, because if it becomes too dry, it will greatly lose its fresh taste and flavors.
On the same frying pan, after the fish is grilled, you can grill a few half-cut tomatoes and some round onions, as well as white cheeses like feta, or manouri.These make great side-dishes to many types of meals.
Drizzle fresh olive oil, and ground pepper on top.
Chardonnay is an excellent pairing for this dish, because swordfish is a thick and hearty meat for a fish, and Chardonnay is a fuller-bodied white wine that can hold up in texture and taste against the grilled swordfish.
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