Oil-Poached Swordfish

1. In a casserole or baking dish, combine oils, peppercorns, lemon zest, bay leaves, thyme, and rosemary. Submerge swordfish steaks in oil mixture. Refrigerate and marinate overnight, or at least 2-3 hr.

2. Season fish steaks with salt and freshly ground pepper; grill briefly in two directions to make cross marks on both sides of steaks. Remove from grill.

3. Into a stainless steel, heavy-bottomed pot, pour enough canola and olive oil to cover fish steaks (using a three- parts to one-part ratio). Add garlic. Over low to medium heat, slowly bring the oil temperature up to 110°F. Place grilled steaks into poaching oil and simmer until fish is cooked through, about 5-10 min.

4. Meanwhile, prepare Preserved Lemon Sauce: In a small saucepan, combine chopped lemon rind, olives, stock, and lemon liquid. Simmer over medium heat until heated through. Right before serving, swirl in butter and herbs; season with salt and pepper.

5. For service, place fish steaks on a bed of sautéed gnocchi; spoon preserved lemon sauce on top.