Entree: Greece – Ξιφίας στα κάρβουνα ➤ Xifías sta kárvouna (Charcoal-grilled swordfish with lemon and oregano)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 4 swordfish steaks, 6 oz (170 g) each
- 4 tbsp (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) dried oregano (or 1 tbsp (15 g) fresh, chopped)
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, cut into wedges
- Fresh oregano or parsley for garnish

Instructions

1. In a shallow dish whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper; add swordfish steaks and turn to coat. Marinate at room temperature 15–20 minutes or refrigerate up to 1 hour (bring to room temp before cooking).
2. Preheat a grill or grill pan to medium-high and oil the grates. Remove steaks from marinade and shake off excess.
3. Grill steaks 4–5 minutes per side (depending on thickness) until golden and just opaque through the center; avoid overcooking.
4. Transfer to a platter, let rest 2 minutes, garnish with lemon wedges and fresh herbs, and serve immediately.