It is difficult to find a recipe from Marcella that delight the palette. One of Marcella’s traditional favorites for cooking swordfish was recently featured in Food and Wine as one of the 40 best recipes of all time. Clearly, I am not surprised.
People who have grown up on Mediterranean cooking prefer their fish fresh and simply prepared. Please, no cream sauces to mask the delectable taste of fresh fish. Marcella embodies simplicity in all of her cooking as this delightful recipe for Sicilian swordfish demonstrates.
Food and Wine Magazine goes on to say this about this simple yet elegant way to prepare swordfish:
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 picking holes in the fish so the lemony dressing seeps in.from Food & Wine Magazine
Swordfish Sicilian Style from Marcella Hazan
- 2 tablespoons fresh lemon juice
- 2 teaspoons table salt
- 2 teaspoons chopped fresh oregano or 1 teaspoon dried
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 2 pounds swordfish steaks cut 1/2 inch thick
- 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.
- 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.