Grilled Swordfish Steaks With Whole-Lemon Dressing

Ingredients

• 4 (4–6-oz.) swordfish steaks (1"–1½" thick)
• 7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill
• Kosher salt
• 1 large lemon
• 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped
• 2 garlic cloves, finely grated
• 1 Tbsp. capers (not drained)
• 2 tsp. ground coriander
• 1 tsp. sugar
• ½ tsp. crushed red pepper flakes (optional)
• Freshly ground black pepper

Steps

1. Pat four 4–6-oz. swordfish steaks (1"–1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
2. Using a sharp chef’s knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
3. Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3–5 minutes per side. Transfer to a platter.
4. Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.