Pesce Spada

Name: Pesce Spada
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

10 ingredients

7 steps

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.
3

In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes.
4

Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked.
5

In a bowl toss the tomatoes with the basil and salt and pepper to taste.
6

Transfer the fish to serving plates and top each with some of the tomato/basil salad.
7

Sprinkle with lemon juice and garnish with lemon wedges.