Rating: 4 stars
1961 Ratings
  • 5 star values: 1
  • 4 star values: 1960
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In 2018, Food & Wine named this recipe one of our 40 best: The late, legendary cookbook author Marcella Hazan joined F&W as a contributing editor in 1992. Former Executive Food Editor Tina Ujlaki remembers that although technique mattered to Hazan, “taste trumped all.” Of all the wonderful recipes she created, our all-time favorite is this quick-cooking swordfish, where an oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks. The secret is pricking holes in the fish so the lemony dressing seeps in.

September 2003

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

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  • Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

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