grilled swordfish with salmoriglio sauce
serves 4
- 4 6-8 oz. swordfish steaks, 1 1/4” thick
- 1/2 cup extra virgin olive oil
- juice from 1 lemon
- zest from 1/2 a lemon
- 2 t fresh oregano, finely chopped, save 4 sprigs for garnish
- 5 t fresh italian parsley, finley chopped
- 2 clove garlic, minced
- 2 t hot water
- kosher salt and fresh ground pepper, to taste
in a mixing bowl, combine lemon juice, lemon zest, garlic. parsley, oregano, a pinch of kosher salt and pepper. whisk in olive oil for a few min. then slowly whisk in the hot water until sauce thickens. taste to see if you need any more salt or pepper.
season swordfish steaks with salt and fresh ground pepper. baste steaks with olive oil. over hot coals or a med-high gas grill, grill swordfish for about 4-5 min a side or until barely opaque in the center (make sure the grid on the grill is clean and oiled before grilling).
serve topped with salmoriglio and garnish with oregano sprigs.
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