- 1 pounds skinless swordfish steak, cut 3/8 thick
- Coarse grained salt and cracked black pepper
- Grated peel of one lemon (the microplane grater, do ya have it yet?)
- 1/4 cup loosely packed whole Italian parsley leaves
- 2 teaspoons good quality olive oil
- 4 lemon wedges
DIRECTIONS Season fish with salt and pepper. Rub both sides of fish with lemon rind. Press parsley leaves on to both sides of fish. I know it doesn’t read well but the leaves will stick to the fish like postage stamps to envelopes. Okay that’s a stretch but they’ll hold in place long enough for you to get them in the pan when they’ll really stick. Who cares if a few leaves fall about the pan? No one’s photographing dinner.
Heat olive oil over medium high heat in a large non-stick skillet. When hot but not smoking, add fish to pan and cook, turning once, until golden and fork tender, about two minutes per side. Serve with lemon wedges.
You can use sage leaves instead of parsley.
Ask your fish-man (even if it’s the guy behind the bell at the u-pak grocery shack) to remove the skin for you.