Author Notes: When I cook fish I’m all about keeping it simple. In this case, a delicate lemon marinade is made that doubles as the sauce as well, creating a light lemony fish that’s flavorful, simple, and clean. - Amanda Shulman
- 3 swordfish steaks, each serves 2
- 3 lemons
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- garlic powder
- Clean your swordfish steaks and place in a large plastic bag.
- In a bowl combine the juice of 3 lemons, olive oil, garlic, and herbs. Whisk until well combined. Season with salt, pepper, and garlic powder to taste. Be generous with the salt.
- Pour 2/3 of the marinade into the plastic bag with the fish, shake the bag to ensure that the marinade coats each steak. Seal the bag and marinate for at least 1 hour, up to 24 hours, in the fridge. Set the remaining 1/3 of the sauce in the fridge.
- When ready to cook, preheat the oven to 450 degrees. Pour the contents of the plastic bag into a casserole dish, juices and all. Arrange the steaks so they are not overlapping. Cook in the oven for 10 minutes. Turn heat to broil, and cook for an additional 5, until the tops begin to brown.
- Remove from oven. While the fish is cooking, heat the remaining 1/3 sauce in a skillet on the stove until warm. Serve the fish with the sauce on the side.