In Greek: ξιφίας στο φούρνο, pronounced ksee-FEE-ahs stoh FOOR-noh
A delicious dish, swordfish steaks are marinated in a simple combination of lemon juice, olive oil, and mustard, then baked with garlic, parsley, and seasonings.
Prep Time: 4 hours
Cook Time: 50 minutes
Total Time: 4 hours, 50 minutes
- 2 – 2 1/2 pounds of swordfish steaks (about 4-5 pieces about 1 inch thick)
- juice of 2 lemons
- 1/2 cup of olive oil
- 1 teaspoon of prepared mustard
- 1/2 cup of water
- 1 teaspoon of sea salt
- 1/4 teaspoon of pepper
- 1 teaspoon of Greek oregano (rigani)
- 2 bay leaves, cut in small pieces
- 4-5 cloves of garlic, finely sliced
- 1/2 bunch of finely chopped fresh flat-leaf parsley
Rinse the swordfish and remove skin, if any.
Combine the lemon juice, olive oil, mustard, water, salt, and pepper to make the marinade and pour over the swordfish. Marinate for 3-4 hours.
Preheat oven to 355°F (180°C).
Transfer the fish and marinade to a baking dish. Distribute oregano, bay leaves, garlic, and parsley evenly over the top and bake at 355°F (180°C) for a total of 50-55 minutes.
After 30 minutes of cooking, turn the fish, and cook for another 20-25 minutes, checking to make sure it doesn’t dry out. To test for doneness, cut into a piece of fish. The liquid should run clear. If it’s pink, cook another 5 minutes and check again.
Yield: serves 4-5