Known as “the doyenne of Italian cuisine,” Marcella Hazan recommends pricking the fish with the tines of a fork as a genius way of delivering the flavors of the sauce deep into the meat. This recipe was selected by the staff at Food and Wine as one of the magazine’s top 40 published recipes. The preparation is also excellent with tuna or halibut.
- 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 black pepper
- 2 pounds swordfish steaks, cut 1/2-inch thick
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.
Grill the swordfish steaks over high heat, 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.
Serves 4 to 6 — Recipe from foodandwine.com