| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
- 2 cloves garlic, finely minced
- Salt and freshly ground pepper, to taste
- 4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
- 4 firm, ripe tomatoes, diced
- 2 tablespoons minced fresh basil
- Lemon juice, to taste
- Lemon wedges, as an accompaniment
Instructions
- Preheat oven to 350 degrees.
- In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 246 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 43 g |
| Cholesterol | 66 mg |
| Sodium | 713 mg |
Reviews
I just fixed 1/2 of this recipe, and I must say I am greatly impressed with the flavor. I like oregano, being part Italian, so I upped the amount to satisfy my taste buds. I feel to kick this up a notch, in the Mexican flavor of fish tacos, one could also add sliced fresh avacaodo, chopped red onion, cilantro, and fresh salsa verde to the sword fish, all on top of warm flour tortillas. I know cheese and fish are taboo, but I have access to fresh El Salvadoran cheese which adds a salty, somewhat pungant flavor componant to Latino- style dishes. Good cooking to all!
I love you, Padma. Thanks for the great recipe.
I love you, Padma. Thanks for the great recipe.
I followed the directions to the T. The cooking time or temp must be wrong. I preheated the oven to 350F and cooked the fish for 15 min. The very outside layer had barely cooked. I ended up broiling it to get it cooked. But, even then it just didn’t taste right 🙁
Quick, easy and delicious! Excellent!