SWORDFISH STEAKS WITH OLIVE SALSA
1/2 tsp Oregano, dried and crumbled
1 Tbs plus 2 tsp Fresh lemon juice
2 tsp Olive oil
2 8 oz Swordfish steaks
1/2 Cup Black olives, brine-cured, pitted and chopped coarse (Kalamata)
1 Plum Tomato, seeded and diced
1/4 Cup Diced red onions
1 Tbs Chopped fresh parsley leaves
1/2 tsp Freshly grated lemon zest
Salt and pepper to taste
Lemon wedges to garnish
Preheat Broiler:
On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon olive oil. Dip both sides of swordfish steak in mixture to coat. Put on rack of broiling pan. Season with salt and pepper.
Salsa:
In a bowl, stir together olives, tomato, onions, parsley, lemon zest, remaining lemon juice, remaining, olive oil and salt and pepper to taste.
To prepare:
Broil coated swordfish steaks until center is opaque. (About 3 minutes per side) Remove to plate and spoon salsa over the fish. Garnish with lemon wedge.
Servings: 2
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