Swordfish dries out fast, so this version cooks the steaks only until barely set and lets them finish off the heat under half the salmoriglio. The warm water whisked into the oil, lemon and oregano is the small choice that matters: it turns a dressing into a creamy sauce that clings.
Pesce Spada alla Bagnarese
Prep 15 min · Cook 15 min · Serves 4 · Difficulty Easy
Method
Whisk the salmoriglio: 60 ml oil, lemon juice, two spoonfuls of warm water, garlic, oregano, salt, and pepper, beaten until creamy. Stir in capers and parsley.
6 min
Pat the steaks dry and season lightly on both sides.
3 min
Heat 40 ml oil in a wide pan over medium heat. Lay in the steaks and cook 2 minutes, until just opaque at the edge.
3 min
Turn, add the wine, and cook 2 to 3 minutes more, spooning the pan juices over, until the center is barely set; a knife tip should meet faint resistance, not flake.
3 min
Off the heat, pour half the salmoriglio over the steaks and let them rest in the pan 2 minutes, basting once.
3 min
Plate with the pan juices and the remaining salmoriglio at the table, bread mandatory.
Kitchen notes
Pull it early. Swordfish keeps cooking in its own heat; pulled at barely set it arrives moist, pulled at done it arrives like a regret.
Warm water makes the sauce. The spoonfuls of warm water are what emulsify salmoriglio from dressing into sauce. Whisk like you mean it.
The same fish, sliced thin, rolled around breadcrumbs, capers, and cheese becomes involtini di pesce spada, the strait’s other masterpiece; learn both and you own the channel.
