This summer, I'm trying to experiment with different types of fish. Although I cook with plenty of seafood, usually I make salmon or shellfish. When I found this recipe for skewered swordfish, I couldn't help but get excited. The fish is rubbed with a lemon garlic herb mixture before being pounded thin. Next a thick orange tapenade coats the fish. It sounds delicious and exciting with a wonderfully pretty presentation.
To get the recipe and expand your fish horizons with me, read more.
From Rachael Ray Ingredients Grated peel of 2 lemons, plus lemon wedges for serving Directions Serves 4.
Skewered Swordfish Rolls
2 cloves garlic, smashed and peeled
1 cup flat-leaf parsley leaves
3/4 cup green olives, chopped
1/2 cup basil leaves, chopped or torn
3 tablespoons capers
Grated peel of 1 orange, plus orange wedges for serving
Four 1/2-inch-thick swordfish steaks (about 2 1/2 pounds total)
1/4 cup extra-virgin olive oil
Salt and pepper
Large slices of crusty bread
From Rachael Ray
Grated peel of 2 lemons, plus lemon wedges for serving