Pesce spada alla catanese - Swordfish from Catania

I know that the swordfish season would be on late spring and summer, but yesterday my fishmonger had such a fresh one on display that I couldn't help buying two thick slices, beautifully pink and shining.
Few friend from Catania gave me this recipe, with plenty of variations, as it always happens in the Italian cuisine. Still, everybody agreed that he secret of this Sicilian recipe is baking the swordfish on low temperature (150°C), to keep its delicate flavour and the moist texture of its firm and meaty flesh. The thicker the slices, the better the outcome.