Ingredients
-
3 lbs.Swordfish, aged up to 20 days
-
Extra Virgin Olive Oil, as needed
-
Sea Salt and Black Pepper, as needed
Preparation
Brush fish with olive oil and place on a wire rack in an oven heated to 212°F. Warm until internal temperature reaches 95°F. Transfer to a grill and cook over high heat for 2 minutes per side. Rest for 5 minutes, debone and slice. Serve with lemon or other accompaniments.