Swordfish with Orange, Oregano & Charred Radicchio
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Swordfish with Orange, Oregano & Charred Radicchio


  • 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


Instructions 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.

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