4 center-cut swordfish steaks, about 6 ounces each, one-inch in thickness
Salt and freshly ground pepper to taste
3 Tbsp olive oil
Zest and juice of one lemon
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 Tbsp finely chopped garlic (about 3 cloves)
1 tsp ground cumin
¼ tsp red pepper flakes
½ tsp ground black pepper
½ tsp salt + more to taste
Lemon wedges for serving
Preheat a charcoal grill or broiler.
Get a flat, deep dish large enough so that the swordfish fillets can lay at a single level. Add the olive oil, lemon juice and zest, rosemary, garlic, cumin and red pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides and let it marinate for 30-45 minutes.
If the swordfish is to be cooked on a grill (or grill pan), place the fish onto grill and cook for 4-5 minutes. Turn and cook for 3 minutes more. It is okay if it is slightly pink in the center as the cooking will carry over for another 5 minutes. If it is to be cooked under a broiler, place fish on a rack and cook for 4 minutes on each side.