Icelandic-style Broiled Swordfish

By • July 14, 2010 • 1 Comments



Author Notes: This is adapted from a friend of mine, who lived in Iceland some years ago. It's *so* simple and so good! (image credit: ianmonroe on Flickr (cc)attribution only)shava

Serves 3

  • 3 Swordfish Steaks, 1" thick
  • 6 tablespoons good olive oil
  • 1 large lemon
  • bunches arborvitae branchlets
  • 1 cedar plank (for broiling)
  • Optional: pickled capers for garnish
  1. Wash and pat fish steaks to remove any slime from their travels (and pre-heat broiler)
  2. Prepare cedar plank with a little of the olive oil
  3. Use the rest of the olive oil (or to taste) to rub down the steaks -- this helps keep them juicy during the broiling process
  4. Arrange steaks on plank, and cover with arbor vitae branchlets (arbor vitae is a common landscape bush, related to the cedars -- make sure you find on that hasn't been exposed to lawn chemicals and such!)
  5. Optional: If broiling under flame, you may feel more safe wetting down the arbor vitae first. It normally scorches a bit in the progress of broiling -- but you don't want a fire!
  6. Broil according to the directions with your oven for broiling fish. Devices vary!
  7. When done, set the arbor vitae as a bed on a large platter. Quarter the lemon, and squeeze one quarter over all three steaks, and put a quarter on each steak as a useful adornment, for serving. It looks fantastic, and the smoky smell of the arbor vitae is unforgettable once you try it.
  8. If using capers, scatter capers on each steak.
  9. Serve hot!
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about 4 years ago Sagegreen

I love this idea and hadn't heard of it before. Thanks for submitting this.