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)
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
Swordfish Steaks, 1" thick
tablespoons good olive oil
bunches arborvitae branchlets
cedar plank (for broiling)
Optional: pickled capers for garnish
In This Recipe
- Wash and pat fish steaks to remove any slime from their travels (and pre-heat broiler)
- Prepare cedar plank with a little of the olive oil
- Use the rest of the olive oil (or to taste) to rub down the steaks -- this helps keep them juicy during the broiling process
- 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!)
- 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!
- Broil according to the directions with your oven for broiling fish. Devices vary!
- 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.
- If using capers, scatter capers on each steak.
- Serve hot!
- This recipe was entered in the contest for Your Best Swordfish Recipe