The late, legendary cookbook author Marcella Hazan joined F&W as a contributing editor in 1992. Former Executive Food Editor Tina Ujlaki remembers that although technique mattered to Hazan, “taste trumped all.” Of all the wonderful recipes she created, our all-time favorite is this quick-cooking swordfish, where an oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks. The secret is pricking holes in the fish so the lemony dressing seeps in.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons table salt
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 pounds swordfish steaks, cut 1/2 inch thick

Directions

  • Step 1
    Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Step 2
Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Categories:Wholesome meal
Published on :Posted on

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