Photo by shava
shava's Notes:
3 Swordfish Steaks, 1" thick Ask a question about this ingredient
6 tablespoons good olive oil Ask a question about this ingredient
1 large lemon Ask a question about this ingredient
bunches arborvitae branchlets Ask a question about this ingredient
1 cedar plank (for broiling) Ask a question about this ingredient
Optional: pickled capers for garnish Ask a question about this ingredient
Wash and pat fish steaks to remove any slime from their travels (and pre-heat broiler)
Ask a question about this stepPrepare cedar plank with a little of the olive oil
Ask a question about this stepUse the rest of the olive oil (or to taste) to rub down the steaks -- this helps keep them juicy during the broiling process
Ask a question about this stepArrange steaks on plank, and cover with arbor vitae branchlets (arbor vitae is a common landscape bush, related to the cedars -- make sure you find on that hasn't been exposed to lawn chemicals and such!)
Ask a question about this stepOptional: If broiling under flame, you may feel more safe wetting down the arbor vitae first. It normally scorches a bit in the progress of broiling -- but you don't want a fire!
Ask a question about this stepBroil according to the directions with your oven for broiling fish. Devices vary!
Ask a question about this stepWhen done, set the arbor vitae as a bed on a large platter. Quarter the lemon, and squeeze one quarter over all three steaks, and put a quarter on each steak as a useful adornment, for serving. It looks fantastic, and the smoky smell of the arbor vitae is unforgettable once you try it.
Ask a question about this stepIf using capers, scatter capers on each steak.
Ask a question about this stepServe hot!
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I love this idea and hadn't heard of it before. Thanks for submitting this.