| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
tb |
Hot water |
| 6 |
tb |
Chopped fresh parsley |
| 2 |
lg |
Garlic cloves; finely chopped |
| 1 |
tb |
Dried oregano |
| 6 |
|
Swordfish fillets; each about 1 inch |
|
|
; thick (6-ounce) |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in
top of double boiler over simmering water until heated through. Gradually
whisk in fresh lemon juice, then 2 tablespoons hot water. Add chopped fresh
parsley, chopped garlic and oregano and cook sauce 5 minutes to blend
flavors, whisking frequently. Season sauce to taste with salt and pepper.
Remove sauce from over simmering water.
Lightly brush swordfish on both sides with sauce. Season fish with salt and
pepper. Grill or broil until just cooked through, about 5 minutes per side.
Transfer fish to platter. Spoon remaining sauce over and serve.
Serves 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1001 Calories (kcal); 109g Total Fat; (94% calories from fat);
2g Protein; 12g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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