Grilled Swordfish

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  Swordfish, Fillet
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Soy Sauce, Low Sodium(15g)
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  Vinegar, Red Wine(15g)
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  Garlic(15g)
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  Oregano, Dried(5g)
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  Lemon
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  Chopped fresh parsley or cilantro (for serving)
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  Kosher salt (for serving)
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  Vegetable oil

Instructions

1. 1Pat the swordfish dry on both sides with paper towels. In a shallow dish, combine the olive oil, soy sauce, red wine vinegar, minced fresh garlic, and dried oregano. Zest both lemons into the marinade, then juice one lemon into the mixture and whisk until combined. Slice the second lemon in half crosswise and set aside.
2. 2Add the swordfish steaks to the marinade, turning to coat evenly on both sides. Let rest for 10–15 minutes at room temperature, flipping halfway through. Do not exceed 20 minutes, or the acid will begin breaking down the fish.
3. 3Heat a stovetop grill pan or cast-iron skillet over medium-high heat to 375–400°F, about 3–4 minutes. Lightly brush the cooking surface with vegetable oil to prevent sticking.
4. 4Remove the swordfish from the marinade, allowing excess to drip off. Place steaks on the hot grill pan and cook for 4–5 minutes on the first side without moving them, until golden brown grill marks appear and the fish is no longer translucent at the surface.
5. 5Flip the swordfish steaks carefully and cook for another 4–5 minutes on the second side until the internal temperature reaches 135°F on an instant-read thermometer and the center is opaque. Transfer to a plate, cover loosely with foil, and let rest for 10 minutes.
6. 6While the swordfish cooks, place the reserved lemon halves cut-side down on the grill pan over medium-high heat. Cook for 5–6 minutes until deep char marks develop and the flesh is caramelized.
7. 7Divide the rested swordfish steaks evenly among 4 plates. Sprinkle each with a pinch of kosher salt and fresh herbs if desired. Squeeze the grilled lemon over each portion and serve immediately.