Serves for 2 persons: 2 slices of swordfish from serving, extra virgin olive oil, salt, ground black pepper.
Preparation: Pull out the swordfish from the fridge at least half an hour before cooking, otherwise it will be too cold and brought into contact with the hot plate it will lower the temperature. Rinse well under running cold water and dab with paper towels. Heat in a flame the cast iron plate or a metal pan, provided he has a thick bottom and uniform. When the plate it is hot, it will begin to emit a low smoke, barely perceptible. It is time to put the fish on the fire. Let it cook for a few minutes, without touching it, so that I can cook well. Keep the flame quite lively. Should not appear nor water in the bottom of the plate (temperature too low), or smoke excessively (temperature too high). In both cases, the cooking will be compromised. If you must cook more slices simultaneously obtain a plate of sufficient size to be heated over high heat, otherwise cook one at a time. After the 2 minutes to lift a flap of the slice to evaluate the status of cooking. Must present classic brown streaks, a sign that the cooking is done properly. Continue cooking for 1 minute if you like well cooked (not exceeding, however, otherwise it would become very hard). Turn the steak and let it cook on the second side as we did for the first one. Once cooked put the fish in a baking dish and cover with aluminum foil (aluminum). Let sit for a few minutes to allow the juices which are concentrated at the center of the slice to redistribute helping to make it more uniformly soft. Place the swordfish in the pot and season with a little olive oil, salt and pepper.