Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 4 (6-8 ounce/170-225g) swordfish steaks, about 1-inch thick

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  2. Place the swordfish steaks in a resealable bag or shallow dish. Pour the marinade over the swordfish, ensuring all sides are coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium-high heat (about 400-450°F/200-230°C). Clean the grill grates with a grill brush and lightly oil them to prevent sticking.
  4. Remove the swordfish from the marinade and discard the marinade. Place the swordfish steaks on the preheated grill.
  5. Grill for 4-6 minutes per side, or until the swordfish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Look for grill marks and a slightly opaque appearance.
  6. Remove the swordfish from the grill and let it rest for a few minutes before serving. This helps retain moisture. Serve immediately.