Have you ever attempted to prepare a dish from a cook book that turned out looking nothing like the picture?
Most likely because it was styled to look good for the picture.
Probably not edible at all.
There are people out there that do just that for a living, and they are really good at it.
They spend hours on every detail.
It is supposed to look so darn good you can’t wait to make it.
I am not a professional photographer or food stylist.
I make food that tastes great, that is easy to prepare without hard to find ingredients, and hopefully gets you excited about dinner.
And we eat everything I blog. So sometimes the pictures could be better, if I had another 1/2 hour to fuss over them.
But it’s dinner time, the whole family is sitting at the table waiting for me to snap the darn picture already!
It was quite a challenge to make this swordfish look appetizing (in the few seconds I had).
Let’s face it, it’s beige, with a black skin running around the outside. Not too sexy or colorful.
But is really tasty and super easy to make.
Swordfish on the BBQ
2 large swordfish pieces
1/2 cup finely chopped oregano
Zest of 1-2 lemons
Juice of 1 lemon
Salt and pepper to taste
Place fish in large bowl in 1 layer
Drizzle with olive oil,
Add salt and pepper, juice of 1 lemon and oregano
BBQ on high for approx. 3 mins per side
Remove to serving platter, scatter more oregano over
Scatter zest on top and a squezze of more lemon
Start with a few 2″ thick swordfish steaks. Drizzle them with olive oil, salt and pepper and lots of fresh chopped oregano. Get your BBQ really hot.
Squirt on the juice of 1 lemon just before placing on the BBQ.
Cook about 3 mins per side. Remove to serving platter, sprinkle with bit more oregano (I was rushing and forgot that part, don’t like cold fish) and the zest of 1-2 lemons and some extra juice too.