Steps

• Step 1

  Pour 1/2 cup of olive oil into a small saucepan and warm on the stovetop over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano, capers (if using) and season with salt and pepper to taste (go easy on the salt if you're using capers). Remove from the heat and cover to keep warm.

  Ingredients

  • 1/2 Cup plus 2 Tbsp extra-virgin olive oil, divided

  •  Juice of 1 lemon

  • 2 Tablespoon hot water

  • 2 Clove garlic, minced

  • 3 Tablespoon fresh parsley, finely chopped

  • 1 Tablespoon finely chopped fresh oregano or 1 tsp dried oregano

• Step 2

  Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.

  Ingredients

  • 1  lemon, juiced

  • 2 Clove garlic, minced

  • 3 Tablespoon finely chopped fresh parsley

  • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

  • 1 Tablespoon brined capers, drained (optional)

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 3

  Brush the swordfish steaks with the remaining 2 tablespoons of olive oil and season with salt and pepper.

  Ingredients

  • 4  (6-8 oz) swordfish, halibut, tuna, or salmon steaks, 1-inch thick

• Step 4

  Arrange the fish directly on the grill grates. Close the lid and cook until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook for less time.)

  00:18

  400 ˚F / 204 ˚C

• Step 5

  Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce. Serve with the remaining sauce on the side. Enjoy!