PAN-GRILLED SWORDFISH STEAKS WITH SPANISH PARSLEY SAUCE (for four)
1 cup Spanish parsley sauce
4 swordfish steaks, each about 1 to 1-1/2 inches thick
1 tablespoon vegetable oil
- Prepare parsley sauce according to the following recipe.
- Pat fish dry, then brush with vegetable oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper (total).
- Grill the swordfish in a hot ridged grill pan over medium heat for the usual 10 minutes per inch of thickness, turning mid-way through the cooking. (The fish can also be cooked under the broiler, baked in a hot oven, or grilled over charcoal.)
- Serve fish drizzled with some of the parsley sauce; serve remaining sauce on the side.
from Gourmet Magazine, June, 2008