4 swordfish steaks
1/2 cup olive oil
1 sprig parsley
1/4 tsp. thyme
2 bay leaves
1 scallion, sliced
4 peppercorns
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 lemon, cut in wedges


Place fish in marinade made of oil, parsley, thyme, bay leaves, scallion and peppercorns and let stand 2 hours, turning fish occasionally. Remove fish from marinade, strain oil and place in iron skillet. Roll fish in flour, place in heated oil in skillet, sprinkle with salt and pepper and brown lightly on both sides. When brown, transfer skillet to moderate oven (375 degrees) and cook 20-25 minutes, basting frequently with oil from bottom of skillet. Serve with lemon wedges. Serves 4.

4 swordfish steaks
1/2 cup olive oil
1 sprig parsley
1/4 tsp. thyme
2 bay leaves
1 scallion, sliced
4 peppercorns
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 lemon, cut in wedges


Place fish in marinade made of oil, parsley, thyme, bay leaves, scallion and peppercorns and let stand 2 hours, turning fish occasionally. Remove fish from marinade, strain oil and place in iron skillet. Roll fish in flour, place in heated oil in skillet, sprinkle with salt and pepper and brown lightly on both sides. When brown, transfer skillet to moderate oven (375 degrees) and cook 20-25 minutes, basting frequently with oil from bottom of skillet. Serve with lemon wedges. Serves 4.