Ingredients:

  • 2 lbs swordfish steaks, 1-inch thick
  • 1/4 cup extra virgin olive oil
  • 4 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 1 tbsp capers, drained
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. In a large bowl, combine the olive oil, 3 tablespoons of lemon juice, minced garlic, oregano, salt, and pepper.
  2. Pat the swordfish steaks dry with paper towels and add them to the bowl, turning to ensure they are fully coated in the marinade.
  3. Refrigerate the fish for 30 minutes to infuse flavors.
  4. Preheat the grill to high (approximately 450°F / 230°C) and lightly oil the grates to prevent sticking.
  5. Place the steaks on the grill, close the lid, and cook for 5 to 7 minutes without moving them until mahogany-colored grill marks appear.
  6. Flip the steaks and cook the other side until the internal temperature reaches the desired doneness.
  7. Combine melted butter, 1 tablespoon of lemon juice, capers, parsley, and lemon zest, then drizzle over the grilled steaks.