1 tablespoon finely grated lemon zest
3 - 4 teaspoons coarsely ground black pepper
2 garlic cloves, finely minced
2 teaspoons dried oregano
1 teaspoon kosher salt
2 pounds swordfish
2 teaspoons olive oil
1 lemon, quartered
1. 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.
2. 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 5 minutes on each side.
3. Serve immediately, garnished with the lemon quarter.