Swordfish Palermitan style

Preparation:

Preparation: Mix the oil with the wine in a bowl, beating vigorously with a fork. Thoroughly clean the slices of swordfish, then wash them quickly under running water, dry them using an absorbent sheet and place them in a saucepan; wet them with the prepared emulsion, put the onions, the chopped bay leaves on top and then season with salt and lightly ground peppercorns. Cover the saucepan with a sheet of plastic wrap and leave to marinate for 2-3 hours. Remove the bay leaf and onions, dip the swordfish slices on both sides in the oregano and then cook them for 5 minutes on each side in a pan or on a grill, turning them several times so that they cook without burning. Serve immediately, accompanying the fish with lemon wedges as desired.