From the Cremaldi Cookbook - a book straight from the Italian North End of Boston.

Broiled Swordfish

1/4 cup olive oil

juice of two lemons

1 tablespoon fresh mint -- chopped

1 teaspoon dried oregano

salt and pepper -- to taste

2 pounds fresh swordfish steak -- 1 1/2 inches thick

1. Preheat the broiler.

2. Blend the oil, lemon juice, mint, oregano, salt and pepper in a bowl. Using about a third of this blend, brush both sides of the swordfish.

3. Place the fish on the broiler rack about 4 inches below the flame. Broil for 7 minutes. Using another third of the lemon and oil blend, brush one side of the fish, turn it, and then brush the other side. Broil for 7 minutes more on this second side. Brush both sides of the fish one more time and serve.

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NOTES : This is great cooked on the grill, too.

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