Prep time 20 minutes
4 swordfish steaks
1 large glove garlic, minced
2 tbsp. fresh lemon juice, plus wedges for serving
1 tsp. red-wine vinegar
1 tbsp. capers rinsed and coarsely chopped
1 tbsp. dried oregano
1 small chilli pepper or 1/2 tsp dried chilli flakes
1 tbsp. dried thyme
1 tbsp. chopped fresh mint leaves
1/4 cup extra-virgin olive oil, plus more for grill
Himalayan salt and freshly ground pepper
Stir together garlic, lemon juice, vinegar, capers, oregano, thyme and chilli in a small bowl. Let stand for at least 10 minutes. Just before serving, add mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
Heat grill to medium. Lightly brush swordfish with oil and season with salt and pepper. Grill until marked, then turn and cook for 2 to 4 minutes more for medium-rare.
Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.