swordfish with sicilian olive oil sauce
1/2 Cup extra-virgin olive oil
1 Whole lemon, juiced
2 Tablespoon hot water
2 Clove garlic, minced
3 Tablespoon parsley, chopped
1 Tablespoon Oregano, finely chopped
1 Tablespoon Brined Capers, drained (optional)
4 Whole Swordfish Steak, 6-8oz, 1" thick
2 Tablespoon extra-virgin olive oil
To Taste salt and pepper
Put 1/2 cup of olive oil in a small saucepan and warm over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano (use 1 tsp. if using dried), capers, and salt and pepper to taste. (Go easy on the salt if you're using capers.) Keep warm.
When ready to cook, start the Z Grill grill and set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.
Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper. Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce. Serve the remaining sauce on the side. Enjoy!