Step 1

Wash and dry the lemons and fresh herbs.

Step 2

Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.

Step 3

Finely mince the garlic, or paste using a garlic press or Microplane.

Step 4

Add 1/2 the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.

Step 5

Dry the swordfish with a paper towel.

Step 6

Using 1 teaspoon of salt, season both sides of the fish.

Step 7

Place in a zip-top bag, and add the marinade.

Step 8

Place in a shallow dish, and marinate in the fridge for up to 20 minutes.

Step 9

Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about 1/2 cup of each basil and parsley after the leaves have been chopped.)

Step 10

Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.

Step 11

Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.

Step 12

Remove the fish from the marinade, and place it on the grill.

Step 13

Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.

Step 14

If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.