Ingredients

• Swordfish : 2 slices 1-2 cm thick
• Garlic : 2 cloves
• Parsley : 1 sprig
• Lemon : 1
• Extra virgin olive oil : to taste
• Salt : to taste
• Pepper : to taste
• Cherry tomatoes  (to accompany): to taste
• Yogurt sauce  (optional): to taste

Procedure

1. Marinade preparation :
   • Finely chop the parsley and garlic cloves.
   • In a bowl, combine the extra virgin olive oil, the chopped parsley and garlic and the filtered lemon juice. Add salt and pepper and mix thoroughly.

1. Marinate the fish :
   • Arrange the swordfish slices in a baking dish large enough so that they do not overlap.
   • Pour the marinade over the fish, reserving a couple of tablespoons. Cover the dish with plastic wrap and let it rest in the fridge for about 2 hours.

1. Cooking the fish :
   • Heat a non-stick griddle very well.
   • Place the swordfish steaks on the hot griddle and cook for about 2 minutes per side (or 3 minutes if the steaks are thicker than 1 cm). Gently turn the fish to avoid breaking it.
2. Service :
   • Transfer the swordfish steaks to a serving platter and drizzle with the remaining marinade.
   • Serve the fish accompanied by fresh cherry tomatoes seasoned with oil and salt. If you like, you can add a spoonful of yogurt sauce or a side of fresh salad.

This dish is ideal for enjoying all the flavours of the sea in a light and healthy way.

Enjoy your meal!