Grilled Swordfish with Lemon and Herbs

Ingredients

• 2 steaks (6 oz each) swordfish steaks, 1.25 inches thick
• 3 tablespoons olive oil
• 1 whole (zested + juiced) lemon
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Zest the lemon by holding it against a microplane grater and rubbing downward until you see thin yellow ribbons fall into a small bowl — stop when you reach the white pith underneath, about 20 seconds.

2. 2

   Cut the zested lemon in half and squeeze the juice into a small bowl until you have about 2 tablespoons of liquid, pressing down with your hand to extract every drop.

3. 3

   Pat the swordfish steaks completely dry with paper towels, pressing gently on both sides to remove all surface moisture so they will brown properly on the grill.

4. 4

   Preheat the grill to medium-high heat (you should be able to hold your hand 2 inches above the grates for only 3 seconds before pulling it away from the heat).

5. 5

   In a small bowl, stir together the lemon zest, lemon juice, 3 tablespoons olive oil, oregano, salt, and pepper until the mixture looks uniform.

6. 6

   Brush half of the lemon-oil mixture onto both sides of each swordfish steak, using a pastry brush or the back of a spoon to coat them evenly.

7. 7

   Place the swordfish steaks on the grill grates directly over the heat, leaving 2 inches between each steak so heat circulates around them.

8. 8

   Grill for 4 minutes without moving them — you should hear a steady sizzle and see golden-brown grill marks forming on the underside.

9. 9

   Flip each steak using tongs and brush the top side with the remaining lemon-oil mixture.

10. 10

    Grill for 3 more minutes until the second side is golden-brown and the thickest part of each steak is opaque white when you peek into the center with a small knife.

11. 11

    Transfer the swordfish steaks to a serving plate using tongs and let them rest for 1 minute before eating so the juices redistribute inside.

Tools you’ll need

• grill or grill pan
• paper towels
• microplane grater or zester
• knife and cutting board
• 2 small bowls
• pastry brush or spoon
• tongs

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