Grilled Swordfish with Lemon and Oregano

Grilled Swordfish with Lemon and Oregano

  • Rating:


1 tbsp fresh lemon juice
1 tsp kosher salt
1 tsp fresh oregano, chopped
2 tbsp evoo , plus 1 tsp, separated
freshly ground black pepper
1 lb swordfish steaks (about 1/2 inch thick)


Heat a grill or grill pan over moderately-high heat.  

In a small bowl, mix the lemon juice with the salt and oregano.  Slowly whisk in the evoo and season generously with pepper.  Set aside.

Rinse swordish and pat dry.  Drizzle with 1 tsp evoo and season lightly with s&p.  Cook the swordfish, turning once, until cooked through, 6 to 7 minutes.  Transfer the fish to a plate.  Prick each swordfish steak in several places with a fork.  Stir the sauce, then drizzle it over the fish. 

Serve immediately.