Swordfish with Endive and Mustard Sauce

Ask the fishmonger to cut the swordfish in half, remove the head and central spine

Wash the fillets under running water

Cut each fillet in half lengthwise and remove the fine bones

Dry with paper towels

Mix the coarse salt, sugar, and pepper and sprinkle over the skinless side of the fillets

Rub well the seasoning onto the fillets

Sprinkle 3 tablespoons of dill on the bottom of a rectangular refrigerator-safe dish

Place half of the swordfish fillets in the dish with their skin side down

Sprinkle with remaining dill

Add the remaining swordfish fillets to the dish, placing them on top of each other so it looks like an intact fish

Cover and place in the fridge for 24 hours, flipping once a day

Remove the swordfish from the refrigerator and remove the dill

Place on a paper-lined baking sheet in one layer

Cover with plastic wrap and freeze until partially frozen but not hard

Meanwhile, make the sauce: mix the mustard, sugar, and vinegar in a small bowl

Add the olive oil slowly, stirring well

Add the fresh dill and stir well

Refrigerate until serving (about 1 1/2 cups)

To serve, remove the swordfish from the freezer and place each fillet on a plate with its skin side down

Cut into thin slices

Remove the skin and highlight the slice of skin

Arrange on a platter and garnish with plenty of fresh dill and lemon wedges

Serve with sauce

Serves 6 to 8

Note: In this recipe, we use swordfish instead of fresh salmon because the latter is not found in Brazil

If you can't find dill, substitute with parsley, green onion, or thyme.