Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 4 (6 oz) swordfish steaks, 1-inch thick
  • 1 lemon, halved
  • 1 tbsp neutral oil

Instructions:

  1. Whisk the olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper in a bowl.
  2. Place the swordfish steaks in a zip-top bag and pour the marinade over them. Seal and massage the bag to ensure full coverage.
  3. Allow the fish to marinate at room temperature for 30 minutes.
  4. Preheat your grill to medium-high (approx. 400°F / 200°C) and lightly oil the grates with neutral oil to prevent sticking.
  5. Place the steaks on the grill and cook for 4-5 minutes per side until a mahogany-colored crust and distinct grill marks form.
  6. In the last 2 minutes of cooking, place the lemon halves cut-side down on the grill until caramelized.
  7. Remove the fish from the grill when the internal temperature reaches 130°F-135°F (54°C-57°C).
  8. Transfer the steaks to a platter and let them rest for 5 minutes before serving.