Broiled Swordfish with Garlicy Red Pepper Sauce
This dish is highly anti inflammatory and delish!
1/3 cup extra-virgin olive oil
4 cloves garlic, minced, plus 6 large cloves, thickly sliced
Large pinch crushed red Chile flakes
1/3 cup minced fresh flat-leaf parsley
2 Tbs. fresh lemon juice
Freshly ground black pepper
3 Tbs. Olive oil.
1 jar (12 oz.) roasted red peppers (about 2 large peppers), drained, dried, and sliced into thin strips
1/4 cup drained tiny capers, rinsed
Kosher salt
1 Tbs. balsamic vinegar
Tip: If using a broiler, cook the fish for 4 minutes on the first side and for 6 minutes after turning. If using a grill, reverse this. Heat the broiler with the rack as close to the heat source as possible, or heat a gas grill, covered, to high.
Arrange the fish steaks in a 9x13-inch non-reactive dish. Combine the oil, minced garlic, Chile flakes, half of the parsley, the lemon juice, and a generous amount of pepper. Pour this mixture over the fish and use your fingers to coat the steaks with it. Marinate in refrigerator for one hour.
Heat 3 T of olive oil in a 12-inch non-reactive skillet over medium heat and, when hot and bubbling, reduce the heat to medium low. Add the sliced garlic and cook, stirring occasionally, until it turns golden, about 2 to 3 minutes; don’t let the garlic or butter solids (if using) burn. Stir in the peppers and capers and then move the pan to a cold burner.
Remove fish from the marinade and sprinkle both sides of the fish with salt. Put the fish steaks either on a cold broiler pan or on the hot grill. Broil or grill the fish, turning once, until golden on both sides and cooked through but still succulent, about 10 minutes total. Transfer the fish to a warmed serving platter.
Reheat the sauce over medium heat until it’s sizzling. Add the remaining Marinade and stir in the balsamic vinegar, the remaining parsley, and black pepper to taste. When hot, spoon this mixture on top of the fish and serve immediately.
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