Swordfish with Sicilian Olive Oil Sauce
By Traeger Kitchen
Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Alder
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1/2 Cup | extra-virgin olive oil, plus 2 tablespoons for oiling the fish |
| 1 Whole | lemon, juiced |
| 2 Clove | garlic, minced |
| 3 Tablespoon | finely chopped fresh parsley |
| 1 Tablespoon | finely chopped fresh oregano or 1 teaspoon dried oregano |
| 1 Tablespoon | brined capers, drained (optional) |
| 4 | (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick |
| To Taste | salt and pepper |
Step
1
Put 1/2 cup of olive oil in a small saucepan and warm over low heat.
2
Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.
3
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
4
Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper.
400 ˚F / 204 ˚C
00:18
5
Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
400 ˚F / 204 ˚C
00:18
6
Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce.
7
Serve the remaining sauce on the side. Enjoy!
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