Grilled Swordfish Steaks With Whole-Lemon Dressing

For a dinner-party-worthy grilled swordfish recipe simple enough for a low-key weeknight meal, look no further. There is no marinade here (which means no waiting around) because the fish doesn’t need it. Instead, the tender swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano, making for a summery entrée that’s exciting from first bite to when you’re scraping the plate clean. The best swordfish fillets for grilling are meaty steaks, 1"–1½" thick—these will cook quickly, but not so quickly that they’ll go over if left on the grill for a minute too long.

The pith, peel, and flesh of a single lemon all go into the highly textured vinaigrette. Chop the whole citrus into fine bits—or if you want to make a larger batch, pulse in the food processor after removing any seeds. The lemon juice and fragrant oils from the peel pair exceptionally with fresh oregano leaves (if you happen to have thyme or marjoram growing in your garden, they make great swaps), grated garlic, zippy ground coriander (or substitute smoky cumin!), briny capers, just a bit of sugar, and plenty of fruity olive oil. Want to get ahead? The dressing can be made a day in advance and only gets better as it sits.

When you’re ready to cook, crank your grill to medium-high direct heat. Grill the swordfish for 3–5 minutes per side until it hits between 130°F (for medium-rare) and 145°F (for well-done). Serve the lemon dressing over the fish and round out the meal with a green salad and a side dish of buttery couscous or orzo.