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Sicilian Grilled Swordfish

Recipe courtesy of Ina Garten

From: Barefoot Contessa Foolproof

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episode: Barbecues and Bouquets

From: Barefoot Contessa Foolproof

Sicilian Grilled Swordfish

Name: Sicilian Grilled Swordfish
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons freshly squeezed lemon juice; 1/4 cup good olive oil; 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano; Pinch of crushed red pepper flakes; Kosher salt and freshly ground black pepper; 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each); 4 ounces baby arugula; Grated zest of 1 lemon

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 20 min
Active: 15 min

Yield: 6 servings

Ingredients

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2 tablespoons freshly squeezed lemon juice

1/4 cup good olive oil

2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)

4 ounces baby arugula

Grated zest of 1 lemon

Directions

Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.