s SWORDFISH AU POIVRE *****
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s SWORDFISH AU POIVRE *****
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Ingredients
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Instructions Instructions: *** 1-21-22 excellent *** *** 4-28-2012 excellent, just check for doneness based upon thickness *** 9-23-2009 very good again, need to watch thickness of fish for cooking times, this one about 3/4 " cooked 4 minutes first side, 3 second side ******************** -3-4 very good, easy ********************* A cross between steak au poivre and the classic Sicilian sauce ``salmoriglio,'' made with olive oil, lemon juice, and oregano, this dish is heady and wonderful. 1 tablespoon finely grated lemon zest 3-4 teaspoons coarsely ground black pepper 2 garlic cloves, finely minced 2 teaspoons dried oregano 1 teaspoon kosher salt 2 pounds swordfish 2 teaspoons olive oil 1 lemon, quartered Place the lemon zest, black pepper, garlic, oregano, and salt on a large plate and mix to combine. Dredge both sides of the swordfish in the mixture. Place a large cast-iron skillet over medium-high heat and when it is hot, add the oil. Add the swordfish and cook until browned, about 5 minutes on each side. Serve immediately, garnished with the lemon quarter. Serves 4. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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