Name: Swordfish with Salmoriglio Dressing & Pangrattato
Total time: 35 min
Yield: 4
Ingredients: ¾ cup (180ml) extra virgin olive oil; 3 cloves garlic, crushed; 1 cup firmly packed flat-leaf parsley leaves; ½ cup oregano leaves; 2 tbsp capers; ¼ cup (60ml) lemon juice; 4 swordfish steaks (880g); 2 thick slices sourdough bread (140g), torn coarsely; 2 tbsp finely grated lemon rind; shredded radicchio, to serve

VMG Recipes