Ingredients:

  • 4 (6 oz / 170g) swordfish steaks, 1-inch thick
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh oregano, minced
  • ¼ tsp (0.5g) red pepper flakes

Instructions:

  1. In a small mixing bowl, whisk together the olive oil, lemon juice, zest, minced garlic, parsley, oregano, and red pepper flakes.
  2. Reserve half of the mixture for finishing sauce; use the remaining half to lightly coat the swordfish steaks and let sit for 10–15 minutes.
  3. Preheat grill to medium-high heat (approx. 400°F / 204°C), clean and oil the grates.
  4. Pat swordfish steaks dry with paper towels and season with salt and pepper.
  5. Grill steaks for 4–5 minutes per side until they reach an internal temperature of 130°F (54°C).
  6. Remove steaks from heat, spoon the reserved lemon herb sauce over the fish, and let rest for 5 minutes until the internal temperature reaches 145°F (63°C).