| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Strips (1/2 by 3-inches) lemon zest |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Snipped fresh rosemary, or 1 teaspoon dried leaves |
| 1 |
|
Garlic clove, crushed through a press |
| 4 |
|
Swordfish steaks, 3/4-inch thick (about 1/2 pound each) |
|
|
Salt and freshly ground pepper to taste |
| 1 |
tb |
Capers, rinsed and drained |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
Combine the lemon zest, oil, rosemary and garlic on a large, shallow
platter or a tray large enough to hold the swordfish steaks in a single
layer. Add the swordfish, sprinkle with salt and pepper and turn to coat
with the marinade. Cover and marinade in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil. Just before serving
time, preheat the grill or broiler. Transfer the swordfish to grill or
broiler pan, reserve the marinade left on the platter. If
broiling, adjust the oven rack so that the tops of the fish are about 3
inches from the heat source. Grill or broil until lightly browned, 5 to 8
minutes, depending on the intensity of the heat. Using a spatula, carefully
turn each steak. Spoon any marinade and pieces of lemon zest and rosemary
on to the tops of the steaks. Broil until lightly browned and the center of
the fish is opaque when tested with the tip of a knife, about 5 to 8
minutes. Serve garnished with capers and lemon wedges.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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