Instructions

1. THE MARINADE

Whisk the olive oil in a large bowl and while beating it, add wine, a little at a time. Continue whipping for a minute, then add the sliced onions, bay leaves, salt and freshly milled black pepper. Rinse the swordfish steaks with cold water and pat dry with paper towels. Place them in the bowl with marinade and keep them there for a few hours.

2. THE ASSEMBLY

Place the swordfish steaks in a dish and discard the marinade. Sprinkle over each slice of fish small amount of oregano or fresh marjoram. In a large skillet (12 ½ inch wide) place 1 tablespoon of olive oil and over a high heat fry the swordfish cooking it for 4 to 5 minutes on each side. Fry the swordfish 2 slices at a time and use a large spatula when turning it; set aside in a large serving plate; use the other tablespoon of olive oil to fry the remaining 2 slices. Shake over some salt, sprinkle with olive oil and garnish with lemon’s wedges.