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● Roasted Swordfish
8 swordfish steaks, about 2-inches thick
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
1⁄2 teaspoon hot red pepper flakes
salt
1⁄2 cup extra-virgin olive oil
1⁄4 cup lemon juice
Arrange the swordfish steaks in a single layer in 2 separate roasting pans, about 11-by-17-inches each. Make incisions at 2-inch intervals on 1 side of each steak. Insert some of the garlic into each incision. Sprinkle each swordfish steak with the oregano, hot red pepper flakes and season with salt, then drizzle with the olive oil and lemon juice. Transfer to the refrigerator to marinate for 30 minutes.
Preheat the oven to 400°. Remove the swordfish from the refrigerator and rotate the steaks a few times in the marinade. Transfer to the oven to roast for 20 minutes, or until cooked through. Serve immediately. ● Serves 8
Wine
Suggestion, Full-Bodied, fat & Complex: Col Sant Angelo–Angelo Rosso