Ingredients:

  • 4 Swordfish steaks, about 1 inch thick (approximately 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup finely chopped fresh parsley (loosely packed, approximately 30g)
  • 1/4 cup finely chopped fresh mint (loosely packed, approximately 15g)
  • 1/4 cup finely chopped red onion (approximately 40g)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a little oomph!) (1.25 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the swordfish steaks dry with paper towels. In a small bowl, whisk together olive oil, oregano, thyme, garlic powder, salt, and pepper. Brush the mixture evenly over both sides of the swordfish steaks.
  2. In a separate bowl, combine parsley, mint, red onion, olive oil, lemon juice, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well.
  3. Preheat the grill to medium-high heat. Ensure the grates are clean.
  4. Place the swordfish steaks on the preheated grill. Cook for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C). The fish should be opaque and flake easily with a fork.
  5. Remove the swordfish steaks from the grill and let them rest for a couple of minutes. Top each steak generously with the lemon-herb salsa and serve immediately.