2 swordfish steaks, at least 1-inch thick, about 1½ pounds total weight
1 tablespoon chopped herbs, such as parsley, oregano or mint, to finish
For the salmoriglio sauce:
- Live updates from May Day in Seattle: Anti-capitalist protesters clash with police
- Good news about coconut oil, melatonin and turmeric
- 9 arrested, 5 officers hurt as May Day anti-capitalist march turns violent
- Visitors trash Washington island, so officials shut it down for good
- From best picks to the puzzlers, reviewing the Seahawks’ draft selections
Most Read Stories
Finely grated zest and juice of 1 lemon
1 tablespoon chopped flat-leaf parsley
1 to 2 garlic cloves, crushed
½ tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
½ teaspoon chili pepper
Salt and freshly ground black pepper
6 tablespoons olive oil
1. For the sauce, place the lemon zest and juice, parsley, garlic, oregano and chili pepper in a bowl, mix well and season with salt and pepper. Whisk in the oil and 2 tablespoons of cold water. Brush the steaks with half the sauce and let marinate for five minutes.
2. Preheat the broiler to high or preheat a griddle pan. Broil or grill the steaks for three to four minutes only on each side, or until just cooked through but still moist in the center, as swordfish tends to get dry quickly.
3. 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.
— Adapted by Austin American-Statesman from “Mediterranean Cookbook,” by Marie-Pierre Moine, Elisabeth Luard and Ghillie Basan (DK, $35).