Swordfish has long been caught off the coasts of Sicily, where it is very popular. Use only sustainable swordfish. Its firm meaty texture makes it perfect for grilling and broiling.
Ingredients
For the Salmoriglio Sauce
- 1 finely grated lemon juice and zest
- 1 tbsp snipped flat-leaf parsley
- 2 garlic cloves, crushed
- ½ tbsp chopped fresh oregano, or 1 tsp dried oregano
- ½ tsp chile powder
- salt and freshly ground black pepper
- 6 tbsp olive oil
How to Make It
- For the sauce, place the lemon zest and juice, parsley, garlic, oregano, and chile powder in a bowl, mix well, and season. Whisk in the oil and 2 tablespoons of cold water and the oil. Brush the steaks with half the sauce and let marinate for 5 minutes.
- Preheat the broiler to high, or preheat a griddle pan. Broil or grill the steaks for 3–4 minutes only on each side, or until just cooked through but still moist in the center, since swordfish tends to get dry quickly.
- To serve, cut each steak in half and spoon over the remaining sauce. Season with a little extra pepper, scatter with the snipped herbs, and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 353 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |