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:
- Purple Heart plant bed vandalized days before Memorial Day
- Seattle’s vanishing black community
- Boeing tankers will be delivered to Air Force late — and incomplete
- Bellevue School District seeks to fire football coach Goncharoff over scandal
- A six-pack of observations from Seahawks' OTAs: Justin Britt, Alex Collins, Tharold Simon and more
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).