Grilled Swordfish with Lemon-Oregano Butter

Ingredients (Serves 2):

For the Swordfish:

• 2 swordfish steaks (about 1 inch thick)
• 2 tbsp Lemon Olive Oil
• 1 tbsp Oregano Balsamic Vinegar
• 1 garlic clove, minced
• ½ tsp dried oregano
• Salt & pepper to taste
• Lemon wedges for serving

For the Lemon-Oregano Compound Butter:

• 4 tbsp unsalted butter, softened
• 1 tbsp capers, chopped
• 1 tsp fresh parsley, chopped
• 1 tsp fresh lemon zest
• 1 tsp Oregano Balsamic Vinegar
• Pinch of salt

Instructions:

• In a small bowl, combine softened butter with chopped capers, parsley, lemon zest, balsamic vinegar, and salt. Mix well, spoon onto plastic wrap, roll into a log, and refrigerate until firm.
• In a shallow dish, whisk together Lemon Olive Oil, Oregano Balsamic, garlic, oregano, salt, and pepper. Add swordfish steaks and let marinate for 15–30 minutes.
• Preheat grill or grill pan to medium-high. Grill swordfish for 4–5 minutes per side or until nicely charred and just cooked through.
• Top each hot steak with a slice of the chilled lemon-oregano butter. Let it melt slightly and serve with lemon wedges and a light side salad.