Swordfish with Sicilian Oregano-Caper Sauce
Serves:
4 people
Prep Time:
00h 10
Cook Time:
00h 10
The fresh herb sauce pairs so well with the heartiness of swordfish in this dish.
View this recipe on Martha Stewart's website - Martha Stewart
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Ingredients and Method
Ingredients
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 lemon, wedged for serving
- 1 teaspoon red wine vinegar
- 1 tablespoon capers, salt-packed, rinsed and coarsley chopped
- 1 tablespoon dried oregano
- 1 small peperoncino, coarsley chopped
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh mint leaves
- 1/4 cup extra virgin olive oil, plus more for the grill
- kosher salt
- freshly ground black pepper
- 4 swordfish steaks
Method
- Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
- Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.
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