Grilled Swordfish with Herbs and Charred Lemon Salsa

1. 1

   Light a grill or heat a grill pan.

2. 2

   Brush the lemon slices with olive oil and grill over moderate heat, turning occasionally, until lightly charred and the rind is tender, about 8 minutes.

3. 3

   Transfer to a work surface and let cool, then finely chop.

4. 4

   In a small bowl, whisk the chopped lemon with the celery, shallot, parsley, 1/4 cup of olive oil and 1/2 teaspoon each of the rosemary, thyme and oregano.

5. 5

   Season with salt and pepper.

6. 6

   Brush the swordfish with oil and season with salt, pepper and the remaining 1 1/2 teaspoons each of the dried herbs.

7. 7

   Grill the fish over moderately high heat, turning once, until lightly charred and just cooked through, 8 minutes.

8. 8

   Transfer to plates and serve with the salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.