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Swordfish Sicilian-Style

The secret is pricking holes in the fish so the lemony dressing seeps in.


By Marcella Hazan, Food & Wine

The late, legendary cookbook author Marcella Hazan joined F&W as a contributing editor in 1992. Former Executive Food Editor Tina Ujlaki remembers that although technique mattered to Hazan, “taste trumped all.” Of all the wonderful recipes she created, our all-time favorite is this quick-cooking swordfish, where an oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks. The secret is pricking holes in the fish so the lemony dressing seeps in.

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Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons table salt
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 pounds swordfish steaks, cut 1/2 inch thick

How to Make It

Step 1

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. 
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Step 2

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.

See more at: Food & Wine

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Food Magazine: Swordfish Sicilian-Style
Swordfish Sicilian-Style
The secret is pricking holes in the fish so the lemony dressing seeps in.
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