Grilled Swordfish Steaks with Golden Raisin Chimichurri

Name: Grilled Swordfish Steaks with Golden Raisin Chimichurri
Ingredients: 2 pounds thick swordfish steaks (at least 1-1/2-inches thick); 12 bay leaves (preferably fresh); 2 lemons, cut in half lengthwise, each half cut crosswise into 1/4-inch slices, seeds removed, plus 1 whole lemon for squeezing; Coarse sea salt and freshly ground black pepper; 2 tablespoons chopped fresh oregano; Extra virgin olive oil (1/4 cup or as needed); ½ cup golden raisins; 1 cup boiling water; 2 tablespoons extra virgin olive oil, plus 3/4 cup to finish the chimichurri; 1 bunch flat-leaf parsley, washed, shaken dry, and stemmed; ¼ cup stemmed fresh oregano; 1 tablespoon fresh thyme leaves; 2 cloves garlic, minced; 3 tablespoons sherry vinegar, or to taste; 2 tablespoons fresh lemon juice; ½ teaspoon hot red pepper flakes

barbecuebible.com

Grilled Swordfish Steaks with Golden Raisin Chimichurri recipe from Steven Raichlen's barbecue show, Project Fire Episode 201: Cooking with Wood.

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Ingredients

2 pounds thick swordfish steaks (at least 1-1/2-inches thick)
12 bay leaves (preferably fresh)
2 lemons, cut in half lengthwise, each half cut crosswise into 1/4-inch slices, seeds removed, plus 1 whole lemon for squeezing
Coarse sea salt and freshly ground black pepper
2 tablespoons chopped fresh oregano
Extra virgin olive oil (1/4 cup or as needed)
½ cup golden raisins
1 cup boiling water
2 tablespoons extra virgin olive oil, plus 3/4 cup to finish the chimichurri
1 bunch flat-leaf parsley, washed, shaken dry, and stemmed
¼ cup stemmed fresh oregano
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
3 tablespoons sherry vinegar, or to taste
2 tablespoons fresh lemon juice
½ teaspoon hot red pepper flakes