• 6 swordfish steaks (1/2” thick)
• 2 Tbsp lemon Juice
• 1/4C olive oil
• 2 tsp minced fresh oregano, 1 tsp dried
• Pinch of red pepper flakes
• Kosher salt
• Fresh ground black pepper
• 4 oz baby arugula
• Grated lemon zest (1 lemon)

Preheat grill on high.  Whisk lemon juice, olive oil, oregano, red pepper flakes, 1 Tbsp salt, 1 tsp pepper together in a small bowl.  Set aside.

Pre-oil the grill with vegetable oil to prevent sticking.  Season fish with salt and pepper and cook over medium high heat for 2-3 minutes per side.  Remove fish to a flat platter and perforate with a fork.  Pour sauce over fish, while still hot.  Cover with tin foil to rest 5 minutes.