In a small bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, paprika, and oregano. The smell alone will make you hungry.

Pat the swordfish steaks dry with paper towels, then brush the marinade generously on both sides. Let them sit for 15–20 minutes. You don’t need longer than that. Lemon is powerful.

Heat a grill pan or skillet over medium-high heat. Add a light drizzle of olive oil to prevent sticking.

Swordfish likes a hot surface. That’s how you get that beautiful golden crust.

Place the swordfish steaks on the hot pan. Cook for about 4–5 minutes per side, depending on thickness.

You’re looking for a golden exterior and an internal temperature of about 130–135°F. The center should be opaque but still juicy.

Avoid overcooking. Swordfish can dry out if pushed too far.

Remove the swordfish from the heat and let it rest for 2–3 minutes. This helps the juices settle.

Finish with a sprinkle of fresh parsley and a squeeze of lemon juice right before serving.