- 6 swordfish fillets
- 4 lemons, zested and juiced
- 1 tsp rigani (dried Greek oregano)
- 2 garlic cloves, finely chopped
- 60 ml olive oil
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.
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.