Broiled lemon caper swordfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pieces swordfish, cut 1\" thick (6-8 oz ea) | |
| 4 | tablespoons | Olive oil |
| Salt to taste | ||
| Pepper to taste | ||
| ¼ | cup | Fresh lemon juice |
| 1 | Garlic clove, pressed | |
| 1½ | tablespoon | Drained tiny capers |
| ½ | teaspoon | Finely grated lemon zest |
| 1 | tablespoon | Chopped parsley |
Directions
The greatest danger when cooking swordfish is drying it out. A light brush with oil is a nice way to retain moisture. Once the fish is out from the broiler, it will cook for a minute or two, so bear this in mind when testing it.
1. Preheat the broiler. Brush the fish lightly on both sides with 1 tablespoon olive oil. Sprinkle with salt and pepper.
2. 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.
3. 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.
Per serving: 389 calories, 22 grams fat, 85 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95