© John Kernick
Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4

F&W's Justin Chapple dries herbs from his garden in the microwave to have them on hand for all kinds of dishes. Here he uses a mix of rosemary, thyme and oregano to season swordfish, which he serves with a salsa made with grilled lemon slices, parsley, celery and shallot. Slideshow: More Grilled Fish Recipes

How to Make It

Step 1    

Light a grill or heat a grill pan. Brush the lemon slices with olive oil and grill over moderate heat, turning occasionally, until lightly charred and the rind is tender, about 8 minutes. Transfer to a work surface and let cool, then finely chop.

Step 2    

In a small bowl, whisk the chopped lemon with the celery, shallot, parsley, 1/4 cup of olive oil and 1/2 teaspoon each of the rosemary, thyme and oregano. Season with salt and pepper.

Step 3    

Brush the swordfish with oil and season with salt, pepper and the remaining 1 1/2 teaspoons each of the dried herbs. Grill the fish over moderately high heat, turning once, until 
lightly charred and just cooked through, 8 minutes. Transfer to plates and serve with the salsa.

Suggested Pairing

Napa Valley Chardonnay.

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