Agretti and swordfish

The swordfish with agretti and lime sauce is a light, delicate, fresh, delicious dish, but above all easy to prepare, with low fat and gluten free. The agretti, also called "friar's beards", are seedlings that are found in spring, are rich in mineral salts and purifying properties. If they are not found because it is not the right season, you can replace them with boiled and chopped leafy green vegetables (spinach, chard) or with a mix of summer vegetables (zucchini, peppers and tomatoes) lightly sautéed and left crispy. The other day at the supermarket I let myself be caught by a beautiful swordfish. It is one of my favorite fish, I love its delicate taste and texture. I prefer it cooked in a simple way, preferably on the grill and with a short cooking so that the meat remains soft. I accompanied it with hot agretti.

Ingredients

400 gr of swordfish

500 gr of agretti

1 clove of garlic

parsley

extra virgin olive oil

lemon

salt

pink pepper

Preparation

Wash the swordfish and marinate in olive oil, salt, parsley and pink pepper for 45 minutes. Clean the agretti by cutting the hardest part and cooked for 1 minute in boiling water. Drain and sauté with a little hot oil, a clove of garlic. Meanwhile, cook the swordfish on a preheated cast iron grill turning only once. Do not overcook otherwise it will become stringy. Season with salt and pepper and serve with the agretti, a drizzle of oil and if you like lemon juice.