Ingredients:

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

Instructions:

  1. In a small bowl or Ziploc bag, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Shake or whisk until fully emulsified.
  2. Pat the swordfish steaks completely dry with paper towels. Place them in the marinade, massage the liquid into the fish, and let sit at room temperature for 30 minutes.
  3. Heat a cast iron skillet or grill over medium-high heat. Brush the surface with avocado oil.
  4. Sear the swordfish steaks for 3–4 minutes per side until a mahogany-colored crust forms and the center has a slight give.
  5. Remove steaks from heat and allow them to rest for a few minutes to redistribute internal juices before serving.