Two factors are important here. First, the swordfish steaks should be
marinated in an aromatic mixture of herbs, oil, lemon juice, and seasonings
after being cut into serving-size portions. But, more important: never,
never purchase anything but the freshest swordfish. During the summer,
this is not difficult if one lives in the North Atlantic states (though
we, of course, feel Vineyard-bought swordfish is matchless). At the risk
of antagonizing the frozen-food processors, we do not recommend frozen
swordfish at any time.
a section addressing an attempted swordfish consumer boycott that is far
Marinate fish pieces at least 4 hours, turning several times. Drain pieces
well; broil over charcoal (or about 4 inches from broiler heat in your
kitchen range) about 6 to 7 minutes on each side for 1/2-inch slices, or
until fish begins to flake when tested with a fork. Serve with lemon wedges
and pour a little melted butter over the top.
Swordfish, 1/2 to 3/4 pound per serving, cut at least 1 1/2 inches thick
Marinade (see below)
Note: The fish may be broiled on one side only - approximately 12 to
Stir together all ingredients.
1 cup vegetable oil
Juice of 2 lemons
2 tablespoons white-wine vinegar (optional)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon dried basil (or 1 teaspoon chopped fresh basil)
Very small pinch cayenne pepper
1 medium clove garlic, minced (optional)
Makes about 1 1/2 cups.
(After a recipe in The Martha's Vineyard Cookbook by Louise
Tate King and Jean Stewart Wexlar, 1993, The Globe Pequot Press, Old Saybrook,