Ingredients
Preparation
Prepare a sauce to marinate the swordfish; in a bowl put the lemon juice, a drizzle of olive oil, some saffron stigmas, chopped parsley, salt and pepper and a teaspoon of Balsamic Vinegar of Modena IGP.
Marinate the swordfish for a few hours and cook it on the grill not too close to the coals, brushing it occasionally with the marinade sauce.
Serve hot.
