Ingredients

• 4 tuna or swordfish steaks, each about 6 ounces
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1 fennel bulb, trimmed, sliced into 1/4-inch wedges
• 2 leeks, cleaned and cut into 1/2-inch rounds
• 2 lemons, sliced into thin rounds, plus wedges for serving

For the relish:

• 1/2 cup chopped flat-leaf parsley
• 1/2 cup pitted, roughly chopped Castelvetrano olives
• 1 large shallot, peeled and diced
• 1/4 cup diced red bell pepper
• 3 tablespoons white wine vinegar
• 1/4 cup plus 2 tablespoons extra virgin olive oil

Directions

Step 1

Preheat the oven to 475°F and set a rack on the top third of the oven and another on the bottom. Once hot, add a rimmed sheet pan to the oven to preheat.

Step 2

Rub the fish steaks with olive oil all over and season generously with salt and pepper. Toss the fennel, leeks, and lemons with a glug of olive oil and a pinch of salt.

Step 3

Carefully remove the preheated sheet pan from the oven and place the fish steaks in the center of the sheet pan (they will sizzle), then scatter the fennel mixture around the fish and place the sheet pan on the bottom rack. Cook for about 10 to 15 minutes.

Step 4

While the steaks cook, combine the relish ingredients in a small bowl and set aside.

Step 5

Turn the oven to broil and put the fish on the top rack under the broiler. Some of the outer edges of the leeks, fennel, and lemons should get a little char. This should take about 5 minutes.

Step 6

Serve with the olive relish and extra lemon wedges.

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons Thai fish sauce
• 2 tablespoons maple syrup
• One 1-pound hanger steak, trimmed and divided in two
• Salt and freshly ground black pepper
• 10 ounces small potatoes, quartered
• 6 tablespoons extra virgin olive oil
• 6 ounces greens, preferably baby spinach or stemmed chard
• 1/2 cup coarsely chopped fresh herbs
• 1 teaspoon grated lemon zest

Directions

Step 1

Combine the Worcestershire sauce, soy sauce, fish sauce, and maple syrup. Coat the steak with the
mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.

Step 1

About an hour before serving, heat the oven to 375°F. Coat the potatoes with 2 tablespoons of olive oil, salt and pepper, and roast until crisp, turning once or twice. Keep warm. Heat the grill. Or a grill pan. Grill the steaks until medium-rare. Set aside. Briefly sauté the greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice the steaks crosswise on a sharp diagonal and arrange on the greens. Top with the potatoes.

Step 2

Warm the remaining olive oil in a small skillet, add the herbs and lemon zest, and cook about 30 seconds, or until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Ingredients

• 3 whole medium lemons, scrubbed
• 1 pound thin spaghetti
• Kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper

Directions

Step 1

Use a vegetable peeler or paring knife to remove the peels from the
lemons and reserve (save the fruit for another use). In a large, high-sided skillet, combine the peels and 2 cups of water. Bring to a low simmer, then turn off the heat and let soak for 12 hours.

Step 2

Bring a large pot of salted boiling water to a boil. Add the thin spaghetti and cook, stirring occasionally, until the pasta is flexible but still somewhat crunchy at the center, 4-5 minutes. Drain the pasta, rinse under cold running water, and set aside.

Step 3

Remove the lemon peels from the skillet and transfer the infused water to a large, high-sided skillet;
bring to a boil over high heat. Add the spaghetti and allow to finish cooking to al dente, tossing constantly with tongs, 5-6 minutes. (The lemon water should be mostly or fully absorbed.)

Step 4

Transfer the spaghetti to a large bowl, toss with the cheese, olive oil, and pepper, and serve immediately.