My adventures in New England brought me to a local farmers market in Rhode Island. I had a nice chat with a local fisherman who explained to me how to properly inspect fresh swordfish prior to purchasing. Raw swordfish steaks should show a whorling pattern in the meat (you should be able to see the white lines) and be firm with no dull or discolored skin. The raw meat will vary in color from a white/ivory look to a pink/orange color of meat. Once the swordfish is cooked it will be beige looking.
In the spirit of New Englanders, this is a wicked fast recipe.
1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks
Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.
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