Swordfish is one of the finest and most expensive Mediterranean fish, which tastes best simply fried or, even better, grilled. It should only be barely done, possibly even slightly pink in the center of the meat. This is better than a little too long, because otherwise the tender meat will be dry and hard.
Its meat is firm and aromatic, because after all, this predatory fish feeds on delicacies such as herring, mackerel and garfish.
Before the meat is fried, I marinate it. To do this, the olive oil and the wine are mixed together. Put the swordfish slices, dabbed dry with kitchen paper, in a bowl and pour the oil and wine mixture over them. Sprinkle the sliced onions and the finely plucked bay leaves with the salt and peppercorns on top and distribute well. Cover the bowl with cling film. Let rest in the refrigerator for about 2 hours.
Then remove the onion, bay leaves and the spices from the fish slices and sprinkle them with oregano. Cook on both sides in a grill pan or on the grill. This takes about 4-5 minutes, depending on the heat. Possibly do cooking tests, because as I said, better cooked a little too short than too long.
As a side dish, freshly baked baguette toasted with olive oil and garlic or a baked potato with herb quark.
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