Ingredients:

  • 4 (6 oz / 170g) swordfish steaks, 1-inch thick
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • ¼ cup (60ml) melted unsalted butter
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) paprika

Instructions:

  1. Pat the swordfish steaks dry with paper towels. Note: Moisture on the surface creates steam, which kills your crust.
  2. Rub both sides of the steaks with olive oil.
  3. Season the oil rubbed meat generously with salt and pepper.
  4. Preheat your grill to 450°F (232°C).
  5. Place the steaks on the clean, oiled grates. Grill for 5 to 6 minutes per side until distinct grill marks form and the meat feels firm.
  6. Whisk melted butter, lemon juice, minced garlic, oregano, and paprika in a small bowl while the fish cooks.
  7. Remove the Grilled Swordfish from the heat when the internal temperature hits 130–135°F (54–57°C).
  8. Brush the lemon garlic butter over the hot steaks immediately.
  9. Rest the meat for 5 minutes until the internal temperature reaches 145°F (63°C).