Swordfish are large, predatory fish. They are one of the fastest swimmers in the ocean, being able to reach speeds exceeding 50mph. Their strength and reputation for vigorously fighting back make them a popular game fish with sports fishermen. These fish are found in warmer oceans during the winter months and cooler oceans during the Summer. (Fun fact: the boat lost at sea in the book and movie The Perfect Storm was a swordfishing boat.)
Swordfish is also a popular seafood dish, with a meaty texture and slightly sweet taste. They boast an impressive nutrition profile, too. But due to past overfishing, many restaurants that previously served swordfish no longer have it on their menus. Fortunately for home cooks like Eric & I, this appetizing fish is readily available at grocery stores, so we can still enjoy it at home. And it is not difficult to prepare deliciously.
There is one drawback to consuming swordfish, though. Being high on the oceanic food chain means they may contain higher levels of heavy metals and thus, should be eaten sparingly. Since our swordfish consumption is limited to once or twice a year, we prepare it a new way each time. Here’s the preparation we enjoyed this year!
Swordfish with Oregano-Caper Sauce
Swordfish with Oregano-Caper Sauce (adapted from marthastewart.com) Makes: 4 servings
Ingredients:
- 1 large clove garlic, minced
- 2 tablespoons fresh lemon juice + lemon wedges for serving
- 1 teaspoon red-wine vinegar
- 1 tablespoon capers, rinsed and coarsely chopped
- 1 tablespoon dried oregano
- 1 small peperoncino, coarsely chopped
- 1 teaspoon dried thyme leaves
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil, plus more for grill
- kosher salt and freshly ground pepper
- 4 swordfish steaks, each 6-8 ounces, 1-inch thick
Directions:
Stir together the garlic, lemon juice, vinegar, capers, oregano, thyme and peperoncino in a small bowl. Let the mixture stand for at least 10 minutes and up to 2 hours.
Combine the seasonings for the Oregano-Caper Sauce.
Just before serving, add the mint and stir to combine the seasonings. Gradually whisk the oil into the sauce, then season it with salt.
Add the oil to the seasonings for the sauce.
Heat the grill to medium. Lightly brush the grates with oil. Season the fish with salt and pepper and grill the steaks until they are marked, then turn them over and cook them for another 2 to 4 minutes more for medium-rare.
Grill the swordfish . . .
. . . turning it once.
Transfer the swordfish to plates, top them with the oregano-caper sauce, and serve with additional lemon wedges, if desired.
Mmm-delicious!