Tuesday, December 25, 2012

Grilled Swordfish with Lemon and Oregano

This swordfish was the last of the fish I picked up at Citarella last Saturday and it is probably the last seafood dish we will make this year.   It isn't the most successful seafood recipe we have tried this year, nor is it the most successful swordfish we have ever made.  But it was light, fresh and very easy to put together.  Speaking of the other fish recipes we made this year, my favorites were probably the Swordfish with Chile Pesto, the Pistachio-Crusted Halibut with Spicy Yogurt (this halibut was my favorite new fish recipe of the year) and Mark Bittman's Roasted Salmon with Butter.  If we broaden the category to include seafood other than fish, one of my favorite recipes from this year I have to mention these Moroccan Baked Scallops.  But this was a nice seafood recipe to close out the year with and it was an excellent counterpoint to the duck breasts we are going to have tonight and the pork belly we had last night for dinner.  I bet if we had a grill and had been able to grill the fish to give it that extra smoky flavor, it would have made a big difference.  It is the type of fish dish that it is reminiscent of lazy evenings at the beach in summertime - I think it's the bright/summery combination of the lemon, herbs and evoo.  I have never been to Greece but the swordfish feels like it should be eaten on a white sand beach in Greece. 

Recipe after the jump!

Grilled Swordfish with Lemon and Oregano
1 tbsp fresh lemon juice
1 tsp kosher salt

1 tsp fresh oregano,
2 tbsp evoo
, plus 1 tsp, separated
freshly ground black pepper

1 lb swordfish steaks (about 1/2 inch thick)
Heat a grill or grill pan over moderately-high heat.  

In a small bowl, mix the lemon juice with the salt and oregano.  Slowly whisk in the evoo and season generously with pepper.  Set aside.

Rinse swordish and pat dry.  Drizzle with 1 tsp evoo and season lightly with s&p.  Cook the swordfish, turning once, until cooked through, 6 to 7 minutes.  Transfer the fish to a plate.  Prick each swordfish steak in several places with a fork.  Stir the sauce, then drizzle it over the fish. 

Serve immediately.

1 comment:

  1. Just a mere sight of it makes me hungry! Haha! Anyway, it’s very interesting to try it out, since it doesn’t require a lot of ingredients and preparation. Not to mention that it’s also easy to do. It’s perfect for when you don’t have the time to cook for dinner, but you need an amazing dish to serve at the table. Cheers!

    Chris Carpenter @ Domenico’s Monterey