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Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.
1/2 Cup extra-virgin olive oil, plus 2 tablespoons for oiling the fish
1 Whole lemon, juiced
2 Clove garlic, minced
3 Tablespoon finely chopped fresh parsley
1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 Tablespoon brined capers, drained (optional)
2 Tablespoon hot water
3 Tablespoon fresh parsley, finely chopped
kosher salt and freshly ground black pepper
4 (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick
1/2 Cup extra-virgin olive oil, plus 2 tablespoons for oiling the fish
1 Whole lemon, juiced
2 Clove garlic, minced
3 Tablespoon finely chopped fresh parsley
1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 Tablespoon brined capers, drained (optional)
2 Tablespoon hot water
3 Tablespoon fresh parsley, finely chopped
As Needed kosher salt and freshly ground black pepper
: 400 ˚F
4 (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick