Sicilian Grilled Swordfish with Arugula and Lemon

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Simply grilled swordfish with lemon vinaigrette and tossed arugula salad

Course dinner, Lunch, Main Course

Cuisine Italian

Servings 4

Ingredients

2 Tbsp fresh squeezed lemon juice
1/4 cup Olive Oil
2 tsp chopped fresh oregano or 1 tsp dried
1/2 tsp red pepper flakes
kosher salt and black pepper
2 lbs fresh swordfish steaks, sliced 1/2 thick
4 oz baby arugula

Instructions

This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.

Notes

If you can only get your swordfish in thicker cuts, it's fine to cut them in half to make thinner steaks. This is often what I have to do - just be careful to cut through very evenly - you ideally want 1/2 thickness all around. This is a Barefoot Contessa stand by for me. One of my favorites!