Grilled Swordfish Steaks with Lemon and Oregano

Ingredients

• 4 swordfish steaks, 1 1/4 inch thick, 8 oz each
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tbsp chopped fresh oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges

Before you cook

• Mince the garlic and chop the oregano and parsley.
• Whisk the olive oil, lemon juice, garlic, oregano, salt, pepper, and red pepper flakes together in a shallow dish.
• Lay the swordfish in the marinade, turn to coat, and let it sit at room temperature for 20 minutes.
• Scrape the grill grates clean and oil them well.

Steps

1. Build a hot fire in a charcoal grill or heat a gas grill to 500°F.
2. Lift the swordfish out of the marinade and let the excess drip off.
3. Lay the steaks on the hot grate at a diagonal to the bars.
4. Grill for 4 to 5 minutes without moving them, until the steaks release easily and are marked underneath.
5. Turn the steaks with a wide spatula and grill for 4 minutes more.
6. Check the center with the tip of a knife; the fish should be just barely opaque with a faint line of translucence.
7. Move the steaks to a platter and let them rest for 3 minutes.
8. Spoon a little of the reserved unused marinade over the top only if it never touched raw fish, or simply drizzle with fresh olive oil.
9. Scatter the parsley over the swordfish and serve with lemon wedges.