Espadarte (1403) À "algarvia" C/ Ameijoas Recipe

Directions

1. 1

   Prepare the Swordfish

   Preheat the grill to medium-high heat. Pat the swordfish steaks dry with paper towels and season both sides with salt and black pepper.

2. 2

   Grill the Swordfish

   Place the swordfish steaks on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Squeeze half of the lemon juice over the fish while grilling.

3. 3

   Prepare the Clams

   In a medium saucepan, add the clams and cover them with water. Add a pinch of salt. Bring to a boil over medium heat and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

4. 4

   Sauté the Onions and Garlic

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Combine Ingredients

   Once the clams are cooked, drain them and add them to the skillet with sautéed onions and garlic. Stir gently to combine and cook for another 2-3 minutes.

6. 6

   Serve

   Place the grilled swordfish on a plate, spoon the clam and onion mixture over the top, and garnish with freshly chopped parsley and the remaining lemon juice. Serve immediately.