Prepare the Swordfish: Gently pat the swordfish steaks dry with kitchen paper. This step is crucial for achieving a good sear. Place them in a shallow dish or a resealable bag.

Whisk the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, oregano, thyme, sea salt, and black pepper. If using, add a pinch of red chilli flakes. The mixture should be well emulsified and smell wonderfully aromatic.

Marinate the Swordfish: Pour the marinade over the swordfish steaks, ensuring they are thoroughly coated. Turn the steaks a few times to evenly distribute the marinade. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Avoid marinating for longer than 2 hours, as the acidity of the lemon can begin to "cook" the fish, altering its texture. You'll notice the fish beginning to lighten slightly in colour, indicating the marinade is working its magic.

Preheat the Grill: Preheat your grill to a medium-high heat (around 200-220°C / 400-425°F). Clean the grill grates thoroughly with a wire brush. Once clean and hot, lightly oil the grates by dipping a folded paper towel in a little olive oil and carefully wiping it over the hot grates using tongs. This prevents sticking and helps create those desirable grill marks.

Grill the Swordfish: Remove the swordfish from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the steaks directly on the hot, oiled grill grates. You should hear a satisfying sizzle as they hit the heat. Grill for 4-6 minutes per side, depending on the thickness of your steaks and your desired doneness. Look for beautiful, dark golden-brown grill marks forming on the underside before flipping.

Check for Doneness: The swordfish is ready when it turns opaque throughout and flakes easily with a fork in the thickest part. The internal temperature should reach 63°C (145°F). Visually, the colour will have transformed from a translucent pink to an inviting, milky white. Avoid overcooking, as this is where swordfish can become dry.

Rest and Serve: Carefully transfer the grilled swordfish steaks to a clean plate or cutting board. Tent loosely with foil and let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring a more succulent result. Serve immediately with fresh lemon wedges for an extra burst of zest.