Posted: January 23 2011 in RecipesFish & Shellfish

Table salt works fine here, but teaming sea salt with fleur le sel adds a refined touch.

¾ cup minced fresh Italian parsley
1 tbsp grated lemon
1½ tsp minced garlic
½ cup olive oil
¼ cup fresh lemon juice
1 tsp fine sea salt or other salt
4 (8oz) swordfish steaks (each about ¾ inch thick)
Fleur de sel or other salt
Lemon wedges

Combine parsley, lemon peel and garlic in a small bowl.  Mix in the oil, lemon juice, and 1 tsp sea salt.  Season with pepper.

Place fish in single layer in shallow dish.  Spoon half of parsley sauce over fish.  Turn fish over to coat with sauce.  Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.

Preheat broiler.  Place fish, with sauce still clinging to it, on broiler pan.  Broil until fish is opaque in center, about 3 minutes per side.  Transfer to platter.  Spoon the remaining parsley sauce over the fish.  Sprinkle lightly with fleur de sel.  Garnish with lemon wedges and serve.