Rotisserie Swordfish Steak with Charred Lemons

Author

NuWave

Servings

2

Category

Main Dishes

Ingredients

• 2 swordfish steaks (each at least ¾-inch thick)
• 2 T extra-virgin olive oil
• Sea salt
• Freshly ground white pepper
• 1 lemon, sliced into 8 rings

Directions

1. Brush swordfish with olive oil season with salt and pepper. Shingle 4 lemon slices in bottom of Rotisserie Basket. Place fish on top of lemons in Basket. Place remaining lemons on top.
2. Adjust top lid of Rotisserie Basket onto fish to make a snug fit.
3. Position fish with Rotisserie Basket into Brio, placing one end of Basket skewer into Hole and other into Bracket. See “Rotisserie Basket Assembly” under Assembly Guide for more.
4. Place Drip Tray in rack slot beneath the Rotisserie Basket.
5. Press “Rotisserie”. Cook at 360°F for 8-10 min.
6. When done, and Rotisserie Skewer has completely stopped, using a hand-held thermometer, insert into thickest part of fillet. Temperature should read 145°F or more. Remove swordfish and lemons with Rotisserie Basket. Remove fish from Rotisserie Basket and serve with charred lemons.