Prep time: 10 minutes | Cook time: 10 minutes | Serves 4
4 tablespoons extra-virgin olive oil, divided
2 teaspoons chili powder
2 teaspoons dried oregano, crumbled
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
4 swordfish steaks, cut ¾-inch thick
- Mix 3 tablespoons of olive oil with the chili powder, oregano, salt, and
pepper. Brush the swordfish steaks with the oil mixture. - In a Dutch oven over medium heat, heat the remaining 1 tablespoon of olive
oil. Add the swordfish steaks and cook for about 4 minutes. Turn and cook
for a few minutes, until browned on both sides but still moist. It’s best if the
fish is slightly undercooked in the center, as it will continue to cook a bit
after you’ve removed it from the heat.
