Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) (approx. 15ml fresh, 5ml dried)
  • 1 tablespoon fresh parsley, chopped (approx. 15ml )
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • Pinch of red pepper flakes (optional)
  • 2 swordfish steaks, about 1 inch thick (approx. 200-250g each)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, oregano, parsley, garlic, salt, pepper, and red pepper flakes (if using).
  2. Place the swordfish steaks in a shallow dish or resealable bag. Pour the marinade over the fish, ensuring both sides are coated. Marinate in the refrigerator for at least 30 minutes (and up to 2 hours).
  3. Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
  4. Remove the swordfish steaks from the marinade, letting any excess drip off. Place the steaks on the preheated grill.
  5. Cook for 3-4 minutes per side, or until the internal temperature reaches 145°F (63°C). Look for grill marks and a slight flaking of the fish. Don't overcook!
  6. Remove the swordfish from the grill and let it rest for a couple of minutes before serving. This helps the juices redistribute, resulting in a more tender steak.