If you’re like many folks I know, there’s something fishy about fish, so you don’t often cook it. The perfect cure for that is Swordfish!  Fresh caught from the ocean, or the freezer, Swordfish is like treating yourself to a thick, robust steak.  Truly, it can be a simple meal to make, taste great without that fishy-ness, and be impressive enough to serve to guests, as well!

 

Ingredients

• 4 Swordfish Steaks, approx. 8 oz each
• ½ C EVOO
• 3 T fresh chopped spearmint
• 2 T fresh chopped basil
• 2 large cloves minced garlic
• 3 T lemon juice
• Salt and Pepper to taste

 

1. Rinse and pat dry the steaks and place in a glass baking dish.
2. Combine the ingredient list into a bowl and mix thoroughly.
3. Brush the steaks top and bottom with about half of the mixture and set aside for 30 – 60 minutes.
4. Heat the fry pan or well-oiled grill to medium.
5. Cook steaks about 4 minutes per side, depending on thickness—making sure they are “just” cooked through without over cooking—I like mine still slightly pink in the middle.
6. Transfer steaks to plates.
7. Spoon the remaining mixture on top of steaks and decorate with star fruit. Serve with a side of veggies and rice.

Makes dinner for 4

 

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