SWORDFISH DI GIOVANNA

-Juice of one lemon
-Extra Virgin Olive Oil
-Sea salt, and freshly ground pepper
-3 cloves of garlic, peeled and finely sliced
-Sprig of fresh mint, leaves picked and roughly sliced
-4 1/2 inch thick slices of Swordfish

Squeeze lemon juice in to a bowl and add 3 times the amount of olive oil.
Season with salt and pepper and stir in the garlic, mint and oregano.
Heat a griddle or frying pan until very hot and season Swordfish or Tuna with salt and pepper.
Place in pan and cook for about a minute until golden. (slightly pink in the middle, but feel free to cook a little more)
Divide fish and spoon sauce over the top.

Recommended Wine: Pinot Grigio