3/4 cup minced fresh Italian
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or
4 8-ounce swordfish steaks
(each about 3/4 inch thick)
Fleur de sel or other salt
Combine parsley, lemon peel and
garlic in small bowl. Mix in oil, lemon juice
and 1 teaspoon sea salt. Season with pepper.
Place fish in single layer in shallow dish.
Spoon half of parsley sauce over fish. Turn fish
over to coat with sauce. Cover and chill at
least 1 hour and up to 3 hours, turning fish
Preheat broiler. Place fish, with sauce still
clinging to it, on broiler pan. Broil until fish
is opaque is center, about 3 minutes per side.
Transfer to platter. Spoon remaining parsley
sauce over. Sprinkle lightly with fleur de sel.
Garnish with lemon wedges and serve.
Makes 4 servings.