INGREDIENTS
2 TBSP. freshly squeezed lemon juice
1/4 cup olive oil
2 tsp. minced fresh oregano leaves or 1 tsp. dried oregano
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground pepper
6 swordfish steaks
4 oz. baby arugula
Grated zest of 1 lemon
DIRECTIONS
Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 TBSP. salt and 1 tsp. black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot.
Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.
