Swordfish au Poivre

Quite peppery, but excellent. Fish comes out very moist. Smokes up the house a bit, too, but it's worth it

Serves 4

1 Tbsp. Finely grated lemon zest
2 teaspoons coarsely ground black pepper
2 garlic cloves, finely minced
1 teaspoon kosher salt
2 tsp. Dried oregano
2 lbs. swordfish
2 tsp. Olive oil
1 lemon, quartered

Place the lemon zest, black pepper, garlic, oregano and salt on a large plate and mix to combine. Dredge both sides of the swordfish in the mixture.

Place a large cast-iron skillet over medium high heat and when it is hot, add the oil. Add the swordfish and cook until browned, about 3-5 minutes per side, depending upon the thickness of the swordfish.
Serve immediately, garnished with the lemon quarter.