Preparation time: 25 minutes
Serves: 4
- 1½ lbs. swordfish steaks, cut into 4 pieces
- 2 tbs. Victoria Taylor’s Sicilian Seasoning
- 4 tbs. olive oil
- 2 whole ripe lemons
- salt & pepper to taste
- 12 Calamata olives for garnish
Prepare grill, preferably charcoal, and bring temperature to medium high. Rinse swordfish and pat dry with paper towels. Mix seasoning and olive oil in a small bowl. Roll one lemon firmly on a hard surface, which will make it easier to juice. Rinse outside and remove zest with a zester or paring knife and add to oil, along with all the juice from that lemon. Add salt and pepper to taste and let stand for 15 to 20 minutes. Cut remaining lemon into 4 thick disks, discarding ends. Brush mixture on one side of steaks and put that side down to grill for 6 to 8 minutes, until juice begins to collect on top side, and bottom side appears cooked. Brush most of remaining mixture on top side and flip over. Cook for 2 minutes. Coat lemon disks with the last of the oil mixture and grill for 2 minutes. Flip and grill for 2 more minutes and remove from grill. Check fish for doneness and remove when cooked through. Top each steak with the grilled lemon disk and 3 Calamata olives. Serve atop a bed of heated white beans with steamed broccoli on the side.
