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1
Start a charcoal or gas grill, or preheat a broiler; the fire should be quite hot and the rack about 3 inches from the heat source.
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2
Thread the fish onto 4 skewers (it will be easier to turn the fish if you use 2 skewers per kebab, for a total of 8 skewers, 4 kebabs).
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3
Brush the fish with a little olive oil and sprinkle it with salt and pepper.
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4
Combine the remaining oil, salt, pepper, garlic, and oregano in a small food processor and puree; the mixture should be smooth (scrape down the sides of the container if necessary).
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5
Stir in the lemon juice and set aside.
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6
Grill or broil the fish, turning as each side browns, a bit more than 2 minutes per side.
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7
Swordfish is best cooked until tender but not dry; when a thin-bladed knife inserted into the center meets only a little resistance, its done.
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8
Drizzle with the salmoriglio, garnish with the parsley, and serve.
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9
Its nice to enhance the sauce with a tablespoon or 2 of capers when you do it this way: Use 2 steaks, each about a pound.
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10
Put a large heavy skillet over medium high heat and wait a couple of minutes.
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11
Add 2 or 3 tablespoons olive oil to the pan and cook the fish until nicely browned, 4 to 5 minutes; turn and cook until the fish is done.
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12
Serve with the sauce.
