Each year, for me, spring brings a renewed sense of purpose and an appreciation for the health benefits that come from being outside. Coupled with the Lenten season, spring also finds many individuals renewing healthier eating habits, including eating lighter and consuming more fresh seafood. This recipe caters to both sets of habits and has come to be one of my favorite ways to prepare swordfish.
Ingredients: (makes 2 servings)
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic (granulated or powder)
• Salt and pepper to taste
• 1 wedge Parmesan cheese (about ¼ lb.), grated fresh before using
• 2x 6 oz swordfish steak (prefer fresh, but thawed from frozen still works)
• Olive oil
Directions:
Preheat oven to 300 degrees. Combine first five ingredients in a small bowl, stirring until evenly mixed. Coat swordfish generously with olive oil and toss in dry ingredients, coating completely. Place on foil-lined sheet pan and bake for roughly 15 minutes.
The savory notes from the herbs combine with the earthy creaminess of the Parmesan cheese and the thick steak texture of the swordfish to a magnificent finish. Simple, healthy, and full of flavor, this dish is certain to please even the least enthusiastic seafood fan.
