The swordfish owes its name to the characteristic extension of the upper jaw. It has meats that have been appreciated since ancient times, as evidenced by its scientific name, Xiphias gladius, which recalls its main morphological feature both in Greek and Latin.
The Swordfish processed by Mobilpesca was frozen aboard ocean-going refrigeration vessels immediately after being caught and cleaned. In our factory we carefully take care of the cut in trance in order to prepare a product ready to be easily and quickly cooked.
Thaw, wash and dry the swordfish slices with kitchen paper. Marinate them in a mixture prepared with extra virgin olive oil, lemon juice and a mixture of chopped garlic, parsley and mint leaves. After about 20 minutes, drain the slices and place them on the hot plate. Let it cook for about 3 minutes on each side over high heat. Salt and pepper to taste and arrange the slices on a serving dish, covering them with a drizzle of extra virgin olive oil and chopped fresh parsley.