Why recepie famous for?
Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they’re smoky outside and sweet and juicy inside.
Ingredients
4 medium leeks (about 2½ lb.)1 cup green olives
¼ cup coarsely chopped dill
3 Tbsp. white wine vinegar
Kosher salt
5 Tbsp. extra-virgin olive oil, divided, plus more
3 oranges
4 1"-thick swordfish steaks (about 3 lb.)
Freshly ground black pepper
Instructions
Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10–12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high.
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