Roasted Swordfish with Ligurian Herb Sauce
Herbs and herb sauces—think classic pesto—feature prominently in the cuisine of Liguria, a mountainous region dotted with picturesque seaside villages on Italy’s northwestern coast. Here, a mix of herbs plus zesty lemon dresses up simple roasted swordfish. The sauce is also fantastic on pasta.
Ingredients
- 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
- 1 cup (1 oz./30 g) fresh basil leaves
- 3 Tbs. fresh marjoram leaves
- 3 garlic cloves, coarsely chopped
- Finely grated zest of 1 lemon, plus 4 thin lemon slices
- Fine sea salt and freshly ground black pepper
- 1/4 cup (1 oz./30 g) finely chopped walnuts
- 1/4 cup (1 1/2 oz./45 g) chopped pitted black olives, such as Gaeta or Kalamata
- 3 Tbs. extra-virgin olive oil, plus more for drizzling
- 4 swordfish steaks, each 6 to 8 oz. (185 to 250 g) and 3/4 inch (2 cm) thick
Directions
Preheat an oven to 450°F (230°C).
On a cutting board, combine the parsley, basil, marjoram and garlic. Using a sharp knife, chop them together finely. Add the lemon zest and 1 tsp. salt and chop a few more times. Transfer the mixture to a bowl and stir in the walnuts, olives and the 3 Tbs. olive oil to form a coarse, spoonable paste. Cover with a thin layer of olive oil and set aside.
Place the swordfish steaks in a shallow roasting pan. Drizzle about 1 Tbs. olive oil over them and rub it in gently. Season lightly with salt and pepper. Place a lemon slice on each steak. Roast until the fish is cooked through, about 15 minutes.
Arrange the fish on a serving platter or on individual plates and spoon the herb sauce on top. Serve immediately. Serves 4
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2015)