Grilled Swordfish with Courgette

Instructions

1. 1

   Make the herb oil by gently heating 4 tablespoons of olive oil in a small pan over medium-low heat. Add the sliced garlic and cook for 2-3 minutes until golden and fragrant, then remove from heat. Stir in lemon juice, basil, oregano, red pepper flakes, and lemon zest. Set aside to cool slightly.

   Tip: Don't let the garlic brown too much or it will taste bitter.

2. 2

   Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Lightly brush with 1 tablespoon of olive oil.

   Tip: Dry fish ensures better browning and crust development on the grill.

3. 3

   Slice each courgette lengthwise into thin ribbons using a mandoline or vegetable peeler. Lightly toss the ribbons with 1 tablespoon olive oil and season with salt and pepper.

   Tip: Thin ribbons will cook quickly and char beautifully without becoming mushy.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.

5. 5

   Grill the swordfish steaks for 4-5 minutes on the first side without moving them, then carefully flip and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork. Transfer to a warm plate.

   Tip: Swordfish is firm and won't fall apart, making it ideal for grilling. Avoid overcooking as it can become dry.

6. 6

   Working in batches if needed, arrange courgette ribbons on the grill in a single layer. Grill for 2-3 minutes per side until tender with light char marks.

   Tip: Stack ribbons loosely so heat can reach all sides evenly.

7. 7

   Arrange the grilled courgette on serving plates and top each with a swordfish steak. Drizzle the warm herb oil generously over each plate, ensuring some of the garlic chips and fresh herbs land on the fish.

8. 8

   Serve immediately while the fish is hot and the courgette still has some warmth. Garnish with additional fresh basil leaves if desired.