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I don’t buy swordfish very often, but I was looking for some variety from my usual cod and salmon.  At the fish counter, the swordfish seemed like the best option.  And, this recipe was a huge hit so it will definitely be made again.

Recipe courtesy of Williams-Sonoma Kitchen Library Fish cookbook, though I did modify it somewhat.

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5 Tbsp olive oil
1 1/2 Tbsp minced garlic
1 Tbsp dried oregano
1 tsp dried thyme
zest of 1 lemon
1/4 cup lemon juice
salt & pepper
4 swordfish steaks
lemon wedges for serving

  1. Mix all the ingredients except fish & lemon wedges in a shallow non-reactive container.
  2. Add the fish and turn to coat.
  3. Cover and marinate 2-3 hours in the refrigerator.
  4. Preheat broiler (or grill).
  5. Place fish on broiler pan or grill rack.
  6. Broil/grill about 4 minutes per side.

Note: I forgot to take a picture of the actual dish, but since its the cover photo for the book, I included a picture of the book here to give you an idea of what the final dish looks like.

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