Swordfish Steamed Bagnara Style Recipes

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SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE



Swordfish with Sicilian Oregano-Caper Sauce image

The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 large clove garlic, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red-wine vinegar
1 tablespoon capers, preferably salt-packed, rinsed and coarsely chopped
1 tablespoon dried oregano, preferably Sicilian
1 small peperoncino, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
1/4 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground pepper
4 swordfish steaks (each 8 ounces and 1 inch thick)

Steps:

  • Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
  • Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

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