Summers in Nantucket meant that it was too hot to cook indoors, so grilling was a nightly event if we were eating at home! The other alternative was a picnic on the beach, which also happened frequently! This has been a favorite go to for us for many, many years, as I always have plenty of herbs growing across the summer, but I thought to share this simple recipe!
I believe the recipe originates from Italy, and in true Italian style of cooking, it is simple but big on flavor!
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WINE NOTE: Vermentino is a nice pairing with the mint and lemon in the salsa and is an acidic lemon bomb, perfect to match with the swordfish. Picpoul De Pinet is a great wine also to pair with this swordfish, as it also booms with lemon!
Juice of 1 lemon
Himalayan or Sea-salt
3 Cloves of garlic, peeled and finely chopped
1 Large sprig of mint, leaves picked and finely chopped
1 Large sprig of oregano leaves picked and finely chopped
4 swordfish steaks
Squeeze the lemon into a bowl and add 3 times the amount of EVOO. Season and then blend the garlic and herbs in.
Light the grill. Season the fish then place it in a fish holder.
Place on the grill and cook 1 minute either side, so it is still rare in the middle.
Place a steak on each plate and drizzle with the salsa verde.