Preparation

Combine the juice and zest of the lemons with the rigani, garlic cloves and olive oil in a large bowl. Reserve ¼ cup for basting swordfish during cooking.
Add the swordfish fillets to remaining marinade, cover and refrigerate for 1 hour before barbecuing. Serve with lemon halves.

Ingredients

  • 6 swordfish fillets
  • Marinade
  • 4 lemons, zested and juiced
  • 1 tsp rigani (dried Greek oregano)
  • 2 garlic cloves, finely chopped
  • 60 ml olive oil