Herb-Marinated Swordfish
Ingredients
- ¾ cup extra-virgin olive oil
- 1½ pounds 1-inch-thick swordfish steaks (about 3 or 4)
- salt
- 3 T drained capers (plus 1 T caper brine)
- 2 T lemon juice (plus wedges for serving)
- 1 t freshly ground black pepper
- ¼ cup coarsely chopped parsley
- ¼ cup chopped chives
Instructions
- Broil the swordfish - Preheat the broiler and the grill pan. While preheating, rub 1 tablespoon of the oil all over the swordfish and season with salt. When the broiler is ready, broil the swordfish for 3-4 minutes per side, or until the internal temperature is 140℉. Transfer fish to a shallow serving dish.
- Build the marinade - Add the remaining oil and the capers to a small pan, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from the heat and stir in the caper brine, lemon juice, pepper, parsley, and chives.
- Reverse marinate the fish - Pour the caper-herb oil over the fish. Let it marinate at room temperature, turning once or twice, occasionally spooning the marinade over the fish, for 15 minutes.
- Serve - Divide fish among plates and drizzle with some of the marinade. Serve warm or at room temperature.