When Food & Wine had an anniversary issue in 2018, they named this recipe as one of their 40 best. Legendary cook book author Marcella Hazan created many recipes for the magazine, but this easy one was their favorite. A plain grilled swordfish is transferred to a platter and covered with a marinade of lemon juice, oregano and olive oil. The secret is to prick the hot-off-the grill fish with a fork to let the sauce penetrate. So simple and so good. You will want some potatoes or rice to soak up the sauce.
2 Tbs. fresh lemon juice
2 tsp. table salt
2 tsp. chopped fresh oregano or 1 tsp. dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick
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.
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. Serves 4.
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