Marinated swordfish may be served thinly sliced with vegetables as sweet as spinach or as bitter as chicory, endive and red radicchio, poured over with lemon juice.
1 kg of swordfish fillet
100 gr of sugar
100 gr of rock salt
200 gr of red onions chopped
100 gr of finely chopped celery stalk and leaves chopped
300 gr of lemons (organic), sliced
1 full sprig of rosemary
2 sprigs of dill
a few white pepper corns
Rub the rock salt and sugar into the swordfish filets. Set aside for 24 hours and turn over every 6 hours.
Rinse the filets under plenty of running water. Pat dry and place in an ovenproof dish along with the vegetables, lemon, herbs and spices, and set aside for 36 hours at least (maximum of 60 hours) to marinate.