Note: Featuring Sutter Buttes Olive Oil Co.'s wonderful line of citrus/herb infused olive oils. I used the Meyer Lemon and California Lime varieties and they went great with the Sword. Try some of the others and let me know what you think!!
4 6-8 ounce, 1 inch thick Swordfish Steaks
2-3 ounces of Sutter Buttes Infused Olive Oils (Select from Meyer Lemon (my personal favorite), California Lime, Tangerine, Habernero, Blood Orange, Rosemary, Thai Chile, White Truffles, Basil, or Garlic)
Kosher Salt and Cracked Black Pepper
1. Mix infused olive oil, salt, and pepper in small bowl. Placeswordfish steaks in small zip lock baggies with a good amount of marinade covering entire portion and refrigerate. Allow fish to marinate for 30 minutes or so prior to cooking.
2. Preheat well oiled grill to medium high heat. Remove swordfish from marinade shaking to remove excess oil. Grill swordfish for 3-4 minutes on each side or until grill marks begin to appear. Serve with your favorite grilled veggies that can also be marinated with infused oils. Enjoy!!