Swordfish is one of the most popular fish in the world, because of its firm flesh, its mild taste and because it can be prepared in many ways including baking, frying, barbecuing, broiling or poaching.

Swordfish Palermo style, is almost similar to the way the people in Granada, Spain, prepare and cook fresh seafood by immersing it in an infusion of citrus fruits, juices, herbs and spices and let the action of the marinade change the texture of the fish and practically cook it: this style of cooking is called ceviche.

Swordfish Palermo Style is marinated for a few hours into a wine and olive oil mixture with the addition of sliced onions, bay leaves, salt and pepper; and before it is quickly fried, it is sprinkled with a small amount of oregano or marjoram. Use fresh Mediterranean mild oregano, or fresh marjoram; their slight piquant taste and rich aroma will impart to the swordfish an extraordinary fragrance and delicate scent. The swordfish cooked Palermo style is a simple and quick preparation; it will result into a firm meat that will retain its texture and the delicate smell of swordfish, without being “fishy”. The fresh lemon juice and olive oil sprinkled on top, when served, will enhance its flavor and tastiness.