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.