ChefXi OfficialThick-cut swordfish steaks marinated in lemon and wild oregano, charred over high heat and served with a vibrant, crunchy cucumber and Kalamata olive salad.
In a shallow dish, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, and sea salt. Place the swordfish steaks in the marinade, turning to coat. Let them sit at room temperature while you prep the salad.
Don't marinate for more than 30 minutes or the acid will begin to 'cook' the delicate fish fibers.
In a medium bowl, combine the diced cucumbers, sliced red onion, olives, parsley, and crumbled feta. Drizzle with red wine vinegar and a splash of olive oil. Toss gently and set aside.
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates.
Place the swordfish steaks on the grill. Cook undisturbed for 4-5 minutes until deep char marks form and the fish releases easily from the grates.
If the fish resists when you try to flip it, it's not ready yet. Let the sear finish its work.
Flip the steaks and cook for another 3-4 minutes on the second side, or until the internal temperature reaches 130°F (55°C) for a juicy medium finish.
Remove the fish from the grill and let it rest on a warm plate for 3 minutes to allow the juices to redistribute.
Plate the swordfish steaks alongside a generous portion of the Mediterranean salad. Garnish with an extra squeeze of lemon and a sprig of fresh parsley. Taste the history.
The key to this dish is the contrast between the high-heat sear of the swordfish and the cooling, herbaceous crunch of the salad. Ensure your grill is screaming hot to get those defined char marks without overcooking the center. If you can't find fresh oregano, marjoram is a soulful substitute. Respect the lineage of the Mediterranean diet by using the highest quality olive oil you can source.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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