Swordfish with Orange, Oregano & Charred Radicchio

{"handle":"swordfish-orange-oregano-charred-radicchio-recipe","title":"Swordfish with Orange, Oregano & Charred Radicchio ","seoTitle":"Swordfish with Orange, Oregano & Charred Radicchio ","image":"https://images.ctfassets.net/vmuke7sdou62/GRKLPhwxN5lSQSkarAea6/a4124dec1a47fe49f598d5a0734c427a/image__50_.jpeg","ingredients":"

• 3 tbsp. EVOO
• 3 oranges—2 tsp. grated zest, oranges peeled and sliced into disks
• 2 tsp. lemon zest
• 2 large cloves garlic, crushed or chopped
• 1 tsp. crushed red pepper or 1 tbsp. Calabrian chili paste
• 2 tbsp. fresh oregano, chopped
• 4 swordfish steaks (about 2 lb.), skin and bloodline removed, each steak cut into 3 large pieces
• 3 small heads radicchio or treviso (about 10 oz.), quartered
• EVOO cooking spray
• ½ small red onion, very thinly sliced
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1 tbsp. aged balsamic vinegar or balsamic drizzle

","preparation":"

\nInstructions Checklist

• Step 1 Combine the EVOO, orange and lemon zest, garlic, crushed red pepper, and oregano in a shallow dish. Season fish with salt and pepper and turn in marinade.
• Step 2 Heat a large cast iron skillet or grill over medium-high heat. Spray the radicchio with cooking spray and season with salt and pepper. Grill or char in pan until softened, turning once to brown, 5 to 6 minutes. Transfer to a large platter. Add swordfish to pan or grill until cooked through and lightly charred, 7 to 8 minutes total, turning occasionally.
• Step 3 Combine orange slices, onion, parsley, and vinegar in a medium bowl; season with salt and pepper. Arrange on radicchio, top with swordfish, and serve.

","tags":"Rachael Ray Magazine","author":"Rachael Ray"}