Mediterranean Grilled Swordfish

Grilled Swordfish

4 (6oz each) swordfish steaks about 3/4" thick

1/2 Tsp. dry whole oregano

1 Tsp. salt, cracked pepper.

Mediterranean Salsa

1 1/2 cups chopped fresh tomato no seeds,   1/4 cup chopped green onions, 1/4 cup chopped parsley, 1 can (2oz) sliced black olives, 1 Tbsp. fresh lemon juice, 1 Tbsp. extra virgin olive oil, 1/4 Tsp. dry basil, 1 Tsp. Gecko Gary’s Roasted Red Pepper Hot Sauce™.    Mix all of the above ingredients, cover and refrigerate for 1 hour.

Pre-heat oven to broil.  Lightly season both sides of the fish with the oregano, salt and pepper.  Broil, 6" from heat for 3-4 minutes per side or until center is opaque.   Serve garnished with 1/2 cup salsa and steamed asparagus.