Ingredients:
- 4 (6-ounce/170g) swordfish steaks, about 1-inch thick
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 1 tablespoon chopped fresh oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 cups (340g) diced ripe tomatoes
- ½ cup (15g) chopped fresh basil
- ¼ cup (30g) finely diced red onion
- 1 tablespoon extra virgin olive oil (15ml)
- 1 tablespoon red wine vinegar (15ml)
Instructions:
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, oregano, thyme, red pepper flakes (if using), salt, and pepper.
- Marinate the Swordfish: Place swordfish steaks in a resealable bag or shallow dish. Pour marinade over the fish, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Prepare the Salsa: While the fish marinates, combine diced tomatoes, basil, red onion, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Stir gently and set aside.
- Preheat the Grill: Preheat grill to medium-high heat (about 375-400°F/190-205°C). Clean the grill grates with a grill brush.
- Grill the Swordfish: Remove swordfish from marinade, discarding excess marinade. Place swordfish steaks on the hot grill grates.
- Cook: Cook for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. Avoid overcooking, as swordfish can become dry.
- Rest: Remove swordfish from the grill and let it rest for a few minutes before serving.
- Serve: Top grilled swordfish with Tomato-Basil Salsa. Garnish with fresh parsley, if desired.