Directions: |
Directions:Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 T salt, and 1 tsp black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1-2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, pour the lemon sauce over the fish while it's still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm. |
Personal
Notes: |
Personal
Notes: I decided to make this for company once and, when I went out to put the fish on the grill, discovered that I was out of propane and the grill was cold. My grill pan on the stove was too small to accommodate all the fish I needed to cook, so I turned on the broiler and made this under the broiler. It was still delicious. Since then, I've often made this on a heavy grill pan on my electric stovetop and it comes out great. The fish is very tasty and juicy and the arugula and lemon perk it up. Great with grilled asparagus!
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