Swordfish Oreganade
Tuesday, August 20, 2013 at 12:09PM
Margot in Swordfish Oreganade

The dish I originally was made with a white fish fillet (scrod, cod, flounder or sole), however all are so flaky they are nearly impossible to grill, which is why I tried this dish with Swordfish.  Both are fabulous.  If you want to use thin white fish fillets, salt the fish, and sauté in olive oil, then remove it from the pan and keep in warm in the oven while you make the sauce.  I tend to use Angel Hair pasta for a lot of my sauces that are more chunky than creamy.  I think it holds the sauce better and doesn’t spatter as much.  I can make just as big a mess of my shirt as my kitchen.

Ingredients

1 whole Swordfish Steak (both loins), cut about 1 ½ inches thick
2 Tbs Olive oil for grilling
2 Tbs Extra Virgin Olive Oil for the sauce
4 large beefsteak tomatoes or about 8-10 plum tomatoes
4 cloves garlic, minced
1 Tbs fresh chopped oregano leaves
1 tsp red pepper flakes
½ pound cooked pasta 

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