Grilled Swordfish

In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.

On a cutting board, pat the swordfish fillets dry with paper towels.

Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the grill to 350°F (180°C).

Arrange the lemon slices on the grill over indirect heat so that they’re touching each other and the entire surface is larger than the fish.

Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.

Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.

Enjoy!