My F&W
quick save (...)

Swordfish Steaks with Mint and Garlic

  • TOTAL TIME: 15 MIN
  • SERVINGS: 10
  • FAST
  • HEALTHY

Rafaella Giamundo always cooks the fish in plenty of olive oil, to make extra of the delicious pan juices for dipping bread.

  1. 4 pounds swordfish steaks, about 1/2 inch thick
  2. Salt and freshly ground pepper
  3. 1 cup extra-virgin olive oil
  4. 8 garlic cloves, thinly sliced
  5. 1/2 cup white wine vinegar
  6. 1/2 packed cup mint leaves
  1. Season the swordfish with salt and pepper. In each of 2 very large skillets, heat 1/2 cup of the olive oil until shimmering. Add the swordfish in a single layer along with the garlic and vinegar. Cover and cook over moderate heat until the fish is opaque throughout, about 5 minutes. Add the mint leaves and cook until wilted. Using a slotted spatula, transfer the swordfish to a large platter. Pour half of the pan juices on top and serve immediately. Pass the remaining pan juices separately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.