Pesce Spada

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled
• 2 cloves garlic, finely minced
• Salt and freshly ground pepper, to taste
• 4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick
• 4 firm, ripe tomatoes, diced
• 2 tablespoons minced fresh basil
• Lemon juice, to taste
• Lemon wedges, as an accompaniment

1. Preheat oven to 350 degrees.
2. In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper.
3. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes.
4. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked.
5. In a bowl toss the tomatoes with the basil and salt and pepper to taste.
6. Transfer the fish to serving plates and top each with some of the tomato/basil salad.
7. Sprinkle with lemon juice and garnish with lemon wedges.

olive oil, lemon juice, fresh oregano, garlic, salt, swordfish, firm, fresh basil, lemon juice, lemon wedges

Taken from www.foodnetwork.com/recipes/pesce-spada-recipe.html (may not work)