Swordfish with Oranges, Oregano & Charred Radicchio
Ingredients
Servings
- 3 tbsp. EVOO
- 3 oranges-2 tsp. grated zest, oranges peeled and sliced into disks
- 2 tsp. lemon zest
- 2 large cloves garlic, crushed or chopped
- Tsp. crushed red pepper or tbsp. calabrian chili paste
- 2 tbsp. fresh oregano, chopped
- 4 swordfish steaks (about 2 lb.), skin and bloodline removed, each
- Steak cut into 3 large pieces
- 3 small heads radicchio or treviso (about 10 oz.), quartered
- EVOO cooking spray
- ½ small red onion, very thinly sliced
- 240 ml flat-leaf parsley leaves, coarsely chopped
- 1 tbsp. aged balsamic vinegar or balsamic drizzle
Instructions
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Combine the EVOO, orange and lemon zest, garlic, crushed red pepper, and oregano in a shallow dish. Season fish with salt and pepper and turn in marinade.
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Heat a large cast iron skillet or grill over medium-high heat.
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Spray the radicchio with cooking spray and season with salt and pepper. Grill or char in pan until softened, turning once to brown, 5 to 6 minutes.
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Transfer to a large platter.
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Add swordfish to pan or grill until cooked through and lightly charred, 7 to 8 minutes total, turning occasionally.
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Combine orange slices, onion, parsley, and vinegar in a medium bowl; season with salt and pepper. Arrange on radicchio, top with swordfish, and serve.
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Notes
Imported from Mela.
