Grilled Swordfish Steaks with Fresh Greek Salad and Lemon Oregano Dressing
Perfectly charred swordfish steaks paired with a crisp, vibrant Greek salad make for an impressive yet effortless spring dinner. The smoky fish complements the tangy feta and briny olives for a true Mediterranean feast.
Ingredients
- 4 swordfish steaks, approximately 180g each and 2cm thick
- 4 tablespoons extra virgin olive oil, divided
- 2 lemons, juiced and zested
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 large ripe tomatoes, cut into wedges
- 1 large cucumber, halved and sliced
- 1 red onion, thinly sliced
- 150g feta cheese, cubed
- 100g Kalamata olives, pitted
- 1 green bell pepper, sliced into rings
- 2 tablespoons red wine vinegar
- 1 teaspoon dried mint
Instructions
In a shallow dish, combine 2 tablespoons olive oil, half the lemon juice, garlic, 1 teaspoon oregano, salt, and pepper. Add swordfish steaks and marinate for 15 minutes at room temperature.
Preheat your BBQ grill to high heat, approximately 220°C. Clean and oil the grates to prevent sticking.
While the grill heats, prepare the Greek salad by combining tomatoes, cucumber, red onion, bell pepper, olives, and feta in a large serving bowl.
Whisk together the remaining 2 tablespoons olive oil, remaining lemon juice, lemon zest, red wine vinegar, remaining oregano, and dried mint to make the dressing.
Remove swordfish from marinade and pat slightly dry. Grill the steaks for 4-5 minutes per side, until the internal temperature reaches 63°C (145°F) and the flesh is opaque throughout with nice char marks.
Drizzle the dressing over the Greek salad and toss gently to combine.
Rest the grilled swordfish for 2 minutes, then serve immediately alongside the fresh Greek salad with extra lemon wedges on the side.
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