A while ago I posted Carmela's recipe for Tonno alla Griglia.
Tuna Steaks with Lemon and Oregano.
It's an excellent recipe for the barbecue.
Ma had a recipe for Grilled Swordfish.
She couldn't easily find it, either.
It's something guaranteed to bring a smile to my local butcher/fish monger.
He gets a laugh whenever I ask for exotic ingredients.
Swordfish is exotic for a shop in the north end of Winnipeg.
I should take pleasure in knowing I make him laugh.
I should, but I don't.
He also enjoys teaching me.
Which I don't mind.
Swordfish is a bit of a problem.
I wrote about it in the post for Carmela's Swordfish Rolls.
So I won't repeat all the history here.
Just a reminder - swordfish has high levels of mercury.
If your butcher doesn't have any swordfish steaks, don't worry.
Swordfish, an oily fish, has firm and thick steaks, which grill well.
Mackerel, tuna and shrimp are rich sources of omega-3 fatty acids.
Shrimp has low levels of mercury and is considered heart healthy.
You can also use skinless, boneless chicken breast.
Which is always available, and is often on sale.
The pan should be 4 inches from the heat.
Prepare a medium hot fire in a grill, either charcoal or gas.
Or preheat the gas grill or broiler.
In a small bowl whisk together
4 Tablespoons olive oil
2 Tablespoon lemon juice
2 cloves garlic, crushed
2 Tablespoon parsley, chopped
Generously brush with seasoned olive oil
4 swordfish steaks, about 1 inch thick
salt and pepper to taste
Grill the swordfish, turning once, about 10 minutes.
While grilling, baste frequently with the seasoned olive oil.
Serve immediately with lemon wedges.