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Broiled Lemon Caper Swordfish
4 Pieces swordfish, cut 1" thick (6-8 oz ea)
4 tb Olive oil
Salt to taste
Pepper to taste
1/4 c Fresh lemon juice
1 Garlic clove, pressed
1 1/2 tb Drained tiny capers
1/2 ts Finely grated lemon zest
1 tb Chopped parsley
Preheat the broiler. Brush the fish lightly on both sides with 1
tablespoon olive oil. Sprinkle with salt and pepper.
Place the fish on a small wire rack set inside an ovenproof dish.
Broil 4" from heat source for 4 minutes. Carefully turn the fish over
and cook another 4 minutes.
Meanwhile, combine the remaining oil, lemon juice, garlic, capers
and lemon zest in a small saucepan. Place over low heat and cook,
swirling the pan, for 2-3 minutes to heat through. Stir in the
parsley. Place the swordfish on dinner plates and spoon the sauce on
top. Serve immediately.