Ingredients:

  • 4 (6 oz / 170g) swordfish steaks, about 1 inch thick
  • 1 tbsp olive oil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Whisk together the extra virgin olive oil, lemon juice, soy sauce, honey, garlic, oregano, salt, and pepper in a small bowl.
  2. Place the swordfish steaks in a zip-top bag, pour the marinade over them, squeeze out excess air, seal, and refrigerate for 30 minutes.
  3. Preheat the grill to medium-high (approximately 450°F / 230°C) and lightly oil the grates using a folded paper towel dipped in olive oil.
  4. Remove the steaks from the bag and grill for 5–6 minutes per side until a deep golden crust forms and the internal temperature reaches 130°F–135°F (54°C–57°C).
  5. Transfer the steaks to a platter and let them rest for 5 minutes before serving to allow juices to redistribute.