Grilled Swordfish with Crushed Cucumber–Herb Salad and Charred Lemon Oil

Ingredients

• 2 large lemons, halved crosswise
• 1 3/4 lb swordfish steaks, 1 to 1 1/4 inches thick (2 to 4 pieces)
• 2 large Persian cucumbers or 1 English cucumber (about 12 oz), ends trimmed
• 1 small shallot, very thinly sliced
• 1 cup loosely packed dill fronds
• 1 cup loosely packed basil leaves, torn if large
• 1/2 cup loosely packed mint leaves
• 1 serrano or jalapeño, thinly sliced (seeded for less heat)
• 1/3 cup extra-virgin olive oil, plus more for grilling
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp flaky sea salt, plus more to finish
• 1 tsp kosher salt (for cucumbers)
• Freshly ground black pepper

Instructions

1. 01 Start with the salad base: smack the cucumbers with the side of a chef’s knife until they crack and split, then tear into 1- to 2-inch chunks; toss with the kosher salt in a colander and let them drip until beads of liquid collect on their surfaces, 10 to 15 minutes.
2. 02 While the cucumbers weep, heat a grill to high (450–500°F) and clean the grates until they feel slick under a scraped, oiled towel; brush the lemon cut-sides and the swordfish lightly with oil.
3. 03 Lemons go first, cut-side down; grill until the edges char and the juice smells caramel-sweet, 3 to 5 minutes, then move to a cooler zone cut-side up so they don’t scorch further.
4. 04 For the herb salad, shake the shallot, serrano, Dijon, honey, 1/3 cup olive oil, and the flaky salt in a jar until the mustard dissolves and the dressing turns glossy; in a large bowl, combine dill, basil, mint, and the drained cucumbers, but don’t dress yet.
5. 05 Season the swordfish on both sides with 1/2 teaspoon flaky salt and several twists of pepper per steak; lay on the hot grates at a 45-degree angle and don’t nudge until the fish releases cleanly and deep grill marks appear, 3 to 4 minutes.
6. 06 Once the first side has marked and the edges look opaque 1/4 inch up, rotate the steaks 90 degrees for crosshatch and cook 1 minute more; flip and grill until the centers spring back softly when pressed and a thin bead of just-opaque juice forms at a crack, 2 to 4 minutes more depending on thickness.
7. 07 Rest the fish on a plate; squeeze the charred lemons into the dressing jar, catching seeds with your fingers, then shake again until the dressing smells lemony-sweet and the surface sheen thickens slightly.
8. 08 Dress the herbs and cucumbers until they glisten but don’t slump; mound onto a warm platter, set the swordfish on top, and spoon over any resting juices. Finish with a little flaky salt and pepper, and serve with remaining charred lemon halves for extra tang at the table.