After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.
It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required. Serve it with lightly dressed greens, like watercress, and that other Sicilian favorite, caponata. Get the recipe when you read more. 2 pounds swordfish steaks, cut 1/2 inch thick Serves 4 to 6.
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick
Serves 4 to 6.