Step 1: Prepare the Marinade

The first step in preparing this dish is making the marinade. In a small bowl, whisk together the following ingredients:

• Olive oil

• Fresh lemon juice

• Garlic powder

• Dried oregano

• Dried thyme

• Salt and pepper

Whisk the ingredients thoroughly until the marinade is well-blended and smooth. The olive oil acts as a base for the marinade, while the lemon juice adds acidity and brightness. The garlic, oregano, and thyme provide depth and earthiness, making this marinade an excellent match for swordfish.

Once your marinade is ready, pour it over the swordfish steaks in a shallow dish or a resealable plastic bag. Ensure that the fish is evenly coated with the marinade. Let it sit in the fridge for about 15-20 minutes to allow the flavors to meld together and infuse the fish. Don’t let it marinate for too long, as swordfish is a firm fish that can become overly soft if left in the marinade for too long.

Step 2: Preheat the Grill

While the swordfish is marinating, preheat your grill or grill pan to medium-high heat. It’s essential to get the grill hot before placing the fish on it, as this ensures a nice sear on the outside while keeping the inside tender and juicy. Brush the grill grates with a little olive oil or use a non-stick spray to prevent the swordfish from sticking.

Step 3: Grill the Swordfish

Once the grill is preheated, remove the swordfish steaks from the marinade, discarding any leftover marinade. Place the steaks directly on the grill and cook for about 4-5 minutes per side, depending on the thickness of the steaks. The fish should be opaque and easily flake with a fork when done. If you have a food thermometer, check the internal temperature—it should reach 145°F (63°C).

If you’re using a grill pan, you may need to adjust the heat slightly to avoid burning the fish. Keep an eye on it and flip the steaks carefully to avoid breaking them apart.

Step 4: Serve

Once the swordfish is grilled to perfection, transfer it to a plate and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the fish moist and flavorful. Serve the grilled swordfish with fresh lemon wedges on the side, and optionally, garnish with fresh parsley for an extra burst of color and flavor.

This dish is delicious on its own, but you can pair it with sides like grilled vegetables, quinoa, or a fresh green salad to complete the meal.