Two Years Ago: Grilled Salmon with Kale and Maple Mustard Vinaigrette
If you like swordfish, you're going to love this recipe. Relatively thin swordfish steaks are quickly grilled and then soaked in a lemon, olive oil and oregano sauce. Since they're thin and pierced with a fork before pouring the sauce over the hot fish, the flavor permeates throughout the fish while the sauce keeps it wonderfully moist and tender. If you can't find thin swordfish steaks, just ask you fishmonger to cut a thick one in half horizontally (or do it yourself).
Because it's easy to overcook swordfish until it becomes dry and tough and particularly if it's thin, I strongly recommend buying an instant thermometer if you don't have one already. They're invaluable for testing the doneness of meats and poultry in addition to fish. The new thermometers read the temperature within a second or two after insertion so you don't need to fool with one of those thermometers that stay in the food in your oven or grill and you can quickly test the temperature in multiple spots which is particularly helpful with something like chicken or turkey.
I served the swordfish with an orzo salad on the side with black olives, roasted tomatoes, toasted pine nuts and lemon dressing to continue the Sicilian theme. Leftovers made a great lunch salad the next day.
Sicilian Grilled Swordfish
Note: If you can only find thick swordfish steaks have the fishmonger cut them in half horizontally for you.
4 relatively thin (1/2” or so) swordfish steaks, 5-6 ounces each
2 tablespoons freshly squeezed lemon juice
¼ cup olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into quarters
Preheat a grill (or indoor grill pan) to medium-high.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
Sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on the first side, then flip and turn for another 1-2 minutes until almost cooked through and the internal temperature reaches 120d. Remove to a flat dish, prick holes in the fish with a fork, and pour the lemon sauce over the fish while it’s hot. Cover with aluminum foil and allow to rest for 5 minutes to soak up the sauce and finish cooking.
Serve the fish with sauce poured over and a lemon quarter on the side.