Grilled Swordfish Steaks with Lemon Oregano Marinade

Ingredients

• 1/2 cup extra virgin olive oil
• 1 1/2 tablespoons lemon juice
• 2 teaspoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• 2 large cloves garlic, crushed
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 6-8-ounce swordfish steaks
• Olive oil for grill grates
• Slices of fresh lemon for garnish

Directions

1. Make the marinade by adding all the marinade ingredients to a small bowl and stirring until everything is well combined.
2. Rinse the swordfish steaks under cold water, then pat them dry. Leave the skin on for grilling, since it helps hold the steaks together; if you prefer, you can take it off after the fish is cooked. Set the fish in a non-reactive dish, pour the marinade over it, and turn the steaks so every side gets coated. Cover the dish and refrigerate for 1/2 hour to 1 hour.
3. Set up your grill for high direct heat. It is ready when you can hold your hand 1 inch above the grates for only 1 second. Rub the grates with a paper towel dipped in olive oil, which will help keep the swordfish from sticking when it is time to flip.
4. Lift the swordfish from the marinade and brush away most of the excess, leaving a little behind. Put the steaks on the hot grates and cook for about 5 to 7 minutes on the first side, until strong grill marks form.
5. Flip the steaks and grill for a few minutes more, just until the fish is cooked through. Take it off the heat and let it sit for a few minutes before serving.
6. Serve with slices of fresh lemon.