Ingredients:

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

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  2. Place the swordfish steaks in a plastic bag or shallow dish. Pour the marinade over the fish, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat the grill to medium-high heat (about 375-450°F/190-230°C). Clean the grill grates thoroughly with a grill brush.
  4. Remove the swordfish from the marinade, letting any excess drip off. Discard the marinade. Place the swordfish steaks on the hot grill grates.
  5. Grill for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C). Watch carefully to avoid overcooking!
  6. Remove the swordfish from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.