Our love affair with domestic seafood isn't satiated by Gulf catches alone. Try this Greek-inspired dish made with swordfish caught off Rhode Island.
GRILLED BLOCK ISLAND SWORDFISH
4 8- to 9-ounce swordfish steaks
3/4 cup extra virgin olive oil,
1/3 cup fresh lemon juice
2 tablespoons fresh oregano
1 tablespoon fresh dill
1 tablespoon fresh thyme
Sea salt and fresh ground black pepper to taste
Heat grill. Whisk oil with other ingredients, except for fish, salt and pepper. Pour a third of the lemon oil over the swordfish and marinate for 15 minutes.
Season swordfish with salt and pepper and grill until just cooked through, 2 to 3 minutes on each side. Turn the fish just once, and baste with remaining lemon oil (not marinade).