Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mash 6 black garlic cloves with 15 ml of extra virgin olive oil and 0.25 teaspoon of sea salt to form a paste.

2. 2

   Rub the black garlic paste evenly over 600 grams of swordfish steaks and let them marinate at room temperature for 20 minutes.

3. 3

   Whisk together 60 ml of fresh lemon juice, 65 ml of extra virgin olive oil, 2 tablespoons of chopped fresh oregano, 15 ml of red wine vinegar, 0.25 teaspoon of sea salt, and 0.25 teaspoon of black pepper to create the vinaigrette.

4. 4

   Preheat your grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.

5. 5

   Grill the marinated swordfish steaks for 4-5 minutes per side, or until they reach an internal temperature of 63 degrees Celsius and flake easily with a fork.

6. 6

   Remove the grilled swordfish from the heat and allow it to rest for 5 minutes before serving.

7. 7

   Drizzle the fresh lemon oregano vinaigrette generously over the warm grilled swordfish steaks before presenting the dish.