Swordfish Lavender Chimichuri

A great simple way to serve swordfish is with chimichuri; a south american herby, garlicky, lemony mixture bound with olive oil. Spooned over hot grilled fish (or other protein), chimichuri adds a depth of flavor to bring the grilled food to another level. Here I used cilantro and lavendar leaves as the base, but amped the flavors up with a dash of thyme, rosemary, garlic and jalapeño. There are myriad ways to make this condiment; use what you have on hand.

Chimichuri:

palmful fresh cilantro leaves

1 Tbsp fresh rosemary leaves

1 Tbsp fresh Thyme leaves

2 Tbsp fresh lavender leaves

3 cloves garlic, peeled and halved

1 jalapeño pepper, quartered

1/2 Tbsp lemon juice

zest of 1/2 lemon

1/4 cup olive oil

1/4 tsp salt

freshly ground pepper to taste

2 1-inch swordfish steaks, about 1.5-2 lbs, rested at room temperature

2 zucchini, cut at waist halfway and then into 3-4 1/4-inch thick wedges. (I like to use a wave knife)

Heat grill to high. Season swordfish steaks with salt and pepper and a dash of olive oil on both sides.

Pulse the chimichuri ingredients together in a small food processor, just until a fine grind is formed.

Spray the zucchini planks with a dash of oil and season with salt and pepper.

Lay the zucchini planks on the grill, seasoned-side down. Add the swordfish and grill covered for about 2-3 minutes on the first side.

Carefully flip the swordfish and the zucchini, and grill another 2-3 minutes on the other side. The fish should be somewhere around 125F (instant read thermometer) for rare. The fish will continue to cook while resting, to about 130F for medium rare.

Remove the fish and zucchini from the grill to a serving platter.

Top the fish generosity with the chimichuri relish. Let rest 5 minutes. Serve with the zucchini wedges and lemons. Serves 4.

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