Makes

Preparation

5min

Skill level

Easy
By
Average: 3.4 (19 votes)
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Ingredients

  • 6 swordfish fillets

Marinade

  • 4 lemons, zested and juiced
  • 1 tsp rigani (dried Greek oregano)
  • 2 garlic cloves, finely chopped
  • 60 ml olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 1 hour

Makes 375 ml

Combine the juice and zest of the lemons with the rigani, garlic cloves and olive oil in a large bowl. Reserve ¼ cup for basting swordfish during cooking.

Add the swordfish fillets to remaining marinade, cover and refrigerate for 1 hour before barbecuing. Serve with lemon halves.

 

Photography by Brett Stevens.