Ingredients
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1 kg Swordfish fillet without the skin from one of the Blue Island Fish Markets
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For the marinade:
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1 cup olive oil
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Juice of a lemon
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2 bay leaves
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1 onion, finely chopped
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3-4 sprigs parsley, finely chopped
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Salt
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Pepper
Instructions
Mix all the marinade ingredients together. Put the swordfish fillets in the bowl ensuring that the fish is covered. Cover the bowl with plastic film and refrigerate for about 2 hours. Lay the slices out on a greased baking tray. Grill for about 10 to 12 minutes depending on the oven. Turn the pieces occasionally to ensure proper cooking.
Serve with rice and the lemon oil, garnish with a sprig of rosemary.
Bon appétit!
Βy chef Noel Christos Bassil
