DIRECTIONS
Wash and dry the lemons and fresh herbs.
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.
Finely mince the garlic, or paste using a garlic press or microplane.
Add ½ the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
Dry the swordfish with a paper towel.
Using 1 teaspoon of salt, season both sides of the fish.
Place in a zip-top bag, and add the marinade.
Place in a shallow dish, and marinate in the fridge for up to 20 minutes.
Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about ½ cup of each basil and parsley after the leaves have been chopped.)
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.
Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
Remove the fish from the marinade, and place it on the grill.
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.
If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.