- 3/4 cup minced fresh Italian parsley
- 1 tablespoon grated lemon
- 1 1/2 teaspoons minced garlic
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon fine sea salt or other salt
- 4 8-ounce swordfish steaks (each about 3/4 inch thick)
- Fleur de sel or other salt
- Lemon wedges
- Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon 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 is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.