Swordfish Sicilian-Style

 

In 2018, Food & Wine named this recipe one of our 40 best: The late, legendary cookbook author Marcella Hazan joined Food & Wine 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.

By Marcella Hazan

Swordfish Sicilian-Style
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. © Greg DuPree
 
 
Total Time:
20 mins
 
Yield:
4 to 6

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

  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.

  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. 

     References:

    Food&Wine

     

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