Grilled Swordfish Steak

Ingredients:

For the Swordfish:

• 4 swordfish filets
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, grated
• 1/2 teaspoon salt
• 2 sprigs rosemary, leaves removed
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/8 teaspoon black pepper

For the Chimichurri:

• 1 cup packed cilantro
• 2 tablespoons fresh oregano leaves
• 1 tablespoon fresh rosemary leaves
• 1 large garlic clove, minced
• 1/2 medium shallot, roughly chopped
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 Calabrian chilies
• 2 tablespoons olive oil
• 2 tablespoons pine nuts

Instructions:

1. Prepare the Swordfish: In a shallow dish, combine lemon zest, lemon juice, olive oil, garlic, salt, rosemary, Dijon mustard, and honey. Add swordfish and marinate for 15-20 minutes, flipping halfway through.
2. Make the Chimichurri: Combine all chimichurri ingredients in a food processor or blender. Pulse until finely chopped.
3. Grill the Swordfish: Preheat grill to medium-high heat. Grill swordfish for 4 minutes per side, or until cooked through.
4. Toast Pine Nuts: Toast pine nuts in a dry skillet over medium heat until golden brown.
5. Serve: Serve grilled swordfish topped with chimichurri sauce and toasted pine nuts.

Enjoy!