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Swordfish w/ Olive Oil, Lemon & Oregano




Source of Recipe


Woman's Day


Recipe Introduction


We served these on a bed of white beans seasoned with parsley and garlic


List of Ingredients




2 1/2 teaspoons fresh lemon juice
1 teaspoon salt
2 1/2 teaspoons chopped fresh oregano leaves, or 3/4 teaspoon dried
1/4 teaspoon freshly ground pepper
1/4 cup virgin olive oil (preferably extra-virgin)
Five 8-ounce swordfish steaks, each 3/4 inch thick

Recipe



1. Beat lemon juice and salt in a small bowl with a fork until salt dissolves. Stir in oregano and pepper.

2. Slowly drizzle in olive oil, beating it in until blended, thick and creamy.

3. Place fish on a lightly oiled grill or broiler-pan rack. Grill or broil 4 to 6 inches from heat source, 4 to 5 minutes per side, until fish is just barely opaque in thickest part when pierced.

4. Transfer steaks to a large, warm serving platter. Prick each steak with a fork in several places to let lemon mixture seep in.

5. Using a fork, beat and, at the same time, pour the oil and lemon-juice mixture evenly over fish.

6. Spoon some sauce from platter over each portion and serve immediately.