Fish

Herb-Crusted Swordfish
Serves: 4

• 1/2 cup mixed fresh herbs, such as oregano, parsley, sage, rosemary, thyme, and basil, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 1/2 teaspoons crushed red pepper
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper to taste
• 4 eight-ounce swordfish steaks, 1 inch thick
• Fresh salsa of your choice

Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.