Pesce Spada

Name: Pesce Spada
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled; 2 cloves garlic, finely minced; Salt and freshly ground pepper, to taste; 4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick; 4 firm, ripe tomatoes, diced; 2 tablespoons minced fresh basil; Lemon juice, to taste; Lemon wedges, as an accompaniment

Recipe courtesy of Padma Lakshmi

Watch how to make this recipe.

Pesce Spada

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Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

246

Total Fat

5

Saturated Fat

1

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

43

Cholesterol

66

Sodium

713

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

246

Total Fat

5

Saturated Fat

1

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

43

Cholesterol

66

Sodium

713

Ingredients

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled

2 cloves garlic, finely minced

Salt and freshly ground pepper, to taste

4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick

4 firm, ripe tomatoes, diced

2 tablespoons minced fresh basil

Lemon juice, to taste

Lemon wedges, as an accompaniment

Directions

Preheat oven to 350 degrees.
In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges.