Marinated Swordfish
(Pesce Spada Marinato)
Ingredients:
11 oz (300 grams) swordfish, thinly sliced
3 and 1/2 oz (100 grams) rocket, chopped
3 and 1/2 oz (100 grams) escarole, chopped
Juice of 2 lemons, strained
Extra virgin olive oil, for drizzling
2 fresh chervil sprig leaves
Salt and pepper
1 lemon, sliced, to garnish
Directions:
Place the swordfish on a plate.
Drizzle with olive oil and the lemon juice.
Season with salt and pepper.
Cover and chill in the refrigerator for about 2 hours.
Mix together the rocket, escarole and chervil in a bowl.
Drain the slices of swordfish, reserving the marinade, and place in a ring on a serving dish.
Put the salad leaves in the center.
Spoon the marinade over the dish and garnish with the lemon slices. Serves 4.