Recipe courtesy of Padma Lakshmi

Pesce Spada

  • Yield: 4 servings
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Ingredients

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled

2 cloves garlic, finely minced

Salt and freshly ground pepper, to taste

4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick

4 firm, ripe tomatoes, diced

2 tablespoons minced fresh basil

Lemon juice, to taste

Lemon wedges, as an accompaniment

Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.

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