I had a vision while at Sprouts last week. I was standing at the butcher counter waiting my turn and eyeing the swordfish steaks. I wondered how amazing the fish would taste if I wrapped bacon around it. I decided to try it and I’m so glad I did. While the butcher was waiting on me, he mentioned an oil they sell, right in front of the meat counter, called garlic oil. He said this would be really good rubbed over the swordfish so I bought it. If you can’t find garlic oil, this would be easy enough to make. I would take several cloves of garlic (peeled and whole) and heat it in a pan with olive oil to infuse the olive oil.
I sprinkled kosher salt, pepper and oregano over both sides of the fish. After that, I poured the garlic oil over the fish and spread it around with my fingers to mix the oil and seasonings together. Next, I wrapped the bacon around the swordfish and sprinkled fresh ground pepper over the bacon. I put it in the oven to bake for 50 minutes at 375 degrees. This was a very large swordfish steak, hence the reason it took a while to bake.
I roasted mini heirloom tomatoes and asparagus in olive oil, kosher salt and pepper for 30 minutes. I served the fish over the asparagus and tomatoes. You could make green beans to serve with the fish instead of the asparagus … this would taste great as well.
1 swordfish steak
2 tablespoons garlic oil
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon oregano
5 pieces of bacon (I used 40% reduced fat)
Sprinkle half the kosher salt, half the pepper and half the oregano on each side of the fish. Pour 1 tablespoon on each side of the swordfish. Spread it over the fish with your fingers to mix the oil and seasonings together. Wrap the bacon around the fish and lay on a rack on a baking sheet and bake at 375 degrees. My fish took 50 minutes to cook, if you have a smaller piece, it may not take as long. Enjoy!
Until next time, Kris