Grilled Swordfish with Lemon-Herb Sauce
A grand meal enjoyed on Christmas Eve in many Italian-American households, the Feast of the Seven Fishes typically includes seven different seafood courses, although some families prepare even more. For this course, we take a cue from Southern Italy and feature swordfish topped with a simple sauce of fresh herbs, olive oil and lemon juice. The fish is cooked on an indoor electric grill, so it’s easy to make even on a cold winter day.
Ingredients:
- 1 cup (1 1/2 oz./45 g) coarsely chopped fresh flat-leaf parsley
- 1/4 cup (1/4 oz./7 g) coarsely chopped fresh mint leaves
- 1/4 cup (1/4 oz./7 g) coarsely chopped fresh cilantro leaves
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
- Juice of 2 lemons
- Kosher salt and freshly ground pepper
- Canola oil for grilling
- 4 swordfish steaks, each about 8 oz. (250 g) and 1 inch (2.5 cm) thick
- Flaky sea salt
Directions:
In a bowl, stir together the parsley, mint, cilantro, olive oil and lemon juice. Season to taste with kosher salt and pepper. Set aside.
Fit a Philips Smoke-Less Grill with the barbecue grid and preheat the grill. Lightly brush the grill with canola oil.
Season the swordfish with kosher salt and pepper. Arrange the fish on the grill and cook, turning once, until nicely grill-marked and cooked through, about 5 minutes per side. Transfer to a serving platter and spoon the lemon-herb sauce over the fish. Sprinkle with flaky sea salt and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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