Directions

1. Preheat the grill to medium-high. I like for my grill to be around 450 degrees when I throw the steaks on. When the grill is hot. Make sure to clean it VERY well.
2. While the grill preheats, to a shallow dish, add the lemon zest (I like to zest the lemon right over the dish before slicing it half to juice), lemon juice, olive oil, garlic, salt, rosemary, dijon, and honey. Whisk to combine. Add the swordfish. Flip to coat in the marinade. Marinate for 15 minutes. Flip and marinate another 15-20 minutes.
3. While the swordfish marinates, make the chimichurri. Add fresh herbs, garlic, shallot, red wine vinegar, salt, lemon juice, calabrian chilies and olive oil to a food processor. or blender Pulse until the mixture is very finely chopped and almost a paste consistency. Add the capers. Pulse again until capers are slightly broken down. Season to taste with salt and pepper. If you want a more emulsified sauce. With the mixer, running, add another 2-4 tablespoons of olive oil.
4. When the grill is hot, spray the grates with non-stick cooking spray or brush grates with olive oil. Add the swordfish to the screaming hot grill. Shut the lid and cook the swordfish for four minutes without disturbing it. After four minutes, use a metal spatula to flip the swordfish over. Really use the spatula to firmly get under the fish to flip it. Carefully flip the fish and grill on the other side for another 3-4 minutes. I like to take my swordfish off when an instant-read thermometer reaches 140 degrees.
5. While the fish cooks, add the pine nuts to a small skillet. Turn the heat on medium and toast the pine nuts until they smell nutty and fragrant, about 2-3 minutes. Remove from the skillet.
6. To assemble. Spoon the chimichurri over the hot swordfish. Sprinkle with toasted pine nuts and flaky maldon salt if desired.