Ingredients
- 2 Swordfish Steaks
- 2 Lemons (Zest and Juice Separated)
- 3 Garlic Cloves (minced)
- ½ cup Olive Oil (extra virgin)
- 1 tsp Oregano
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- 2 tbsp Parsley (chopped)
- 2 tsp Butter
Instructions
- Mix together the lemon zest, olive oil, garlic, oregano, salt and pepper in a bowl. Separate out half of the liquid into a separate bowl and then add the Swordfish. Allow them to marinate for around 1 hour. I did this on the countertop rather than putting the Swordfish back into the fridge.
- Add parsley and lemon and mix well
- After an hour and when your BBQ has come up to cooking heat, place the Swordfish on the grill. I did get a little flare up from the oil but that is fine. Cook for 4 minutes then flip and cook for a further 4 minutes. Now flip again and if you like you can rotate 90degrees to obtain a crosshatch patter non your Swordfish. Flip again and cook for 4 minutes so you are cooking for around 16 minutes.
- When your Swordfish hits an internal temperature of 65°C, remove it from the grill and allow it to rest for a couple of minutes. Then add a teaspoon of butter to each and spread it around a little (it will melt pretty quickly) and then pour over the dressing.
- I served this with a lovely refreshing Orange Salad which went with the Swordfish Salmoriglio perfectly.