By Traeger Kitchen
Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of Italian oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.
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|1/2 Cup||plus 2 Tbsp extra-virgin olive oil, divided|
|Juice of 1 lemon|
|2 Tablespoon||hot water|
|4 Clove||garlic, minced|
|3 Tablespoon||fresh parsley, finely chopped|
|1 Tablespoon||finely chopped fresh oregano or 1 tsp dried oregano|
|3 Tablespoon||finely chopped fresh parsley|
|1 Tablespoon||finely chopped fresh oregano or 1 teaspoon dried oregano|
|1 Tablespoon||brined capers, drained (optional)|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|4||(6-8 oz) swordfish, halibut, tuna, or salmon steaks, 1-inch thick|
Pour 1/2 cup of olive oil into a small saucepan and warm on the stovetop over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano, capers (if using) and season with salt and pepper to taste (go easy on the salt if you're using capers). Remove from the heat and cover to keep warm.
1/2 Cup plus 2 Tbsp extra-virgin olive oil, divided
Juice of 1 lemon
2 Tablespoon hot water
2 Clove garlic, minced
3 Tablespoon fresh parsley, finely chopped
1 Tablespoon finely chopped fresh oregano or 1 tsp dried oregano
Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.
1 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)
To Taste kosher salt
To Taste freshly ground black pepper
Brush the swordfish steaks with the remaining 2 tablespoons of olive oil and season with salt and pepper.
4 (6-8 oz) swordfish, halibut, tuna, or salmon steaks, 1-inch thick
Arrange the fish directly on the grill grates. Close the lid and cook until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook for less time.)
400 ˚F / 204 ˚C
Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce. Serve with the remaining sauce on the side. Enjoy!
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