Ingredients Seafood Fish Swordfish Grilled Swordfish with Herbs and Charred Lemon Salsa Be the first to rate & review! F&W's Justin Chapple dries herbs from his garden in the microwave to have them on hand for all kinds of dishes. Here he uses a mix of rosemary, thyme and oregano to season swordfish, which he serves with a salsa made with grilled lemon slices, parsley, celery and shallot. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 50 mins Yield: 4 Ingredients 1 lemon, preferably thin-skinned, very thinly sliced and seeded 1/4 cup extra-virgin olive oil, plus more for brushing 1 medium celery rib, finely chopped 2 tablespoons minced shallot 1/4 cup finely chopped parsley 2 teaspoons each dried rosemary, thyme and oregano Kosher salt Pepper Four 8-ounce skinless swordfish steaks, cut 1 inch thick Directions Light a grill or heat a grill pan. Brush the lemon slices with olive oil and grill over moderate heat, turning occasionally, until lightly charred and the rind is tender, about 8 minutes. Transfer to a work surface and let cool, then finely chop. In a small bowl, whisk the chopped lemon with the celery, shallot, parsley, 1/4 cup of olive oil and 1/2 teaspoon each of the rosemary, thyme and oregano. Season with salt and pepper. Brush the swordfish with oil and season with salt, pepper and the remaining 1 1/2 teaspoons each of the dried herbs. Grill the fish over moderately high heat, turning once, until lightly charred and just cooked through, 8 minutes. Transfer to plates and serve with the salsa. Suggested Pairing Napa Valley Chardonnay. Rate it Print