3 tbsp. EVOO
3 oranges—2 tsp. grated zest, oranges peeled and sliced into disks
2 tsp. lemon zest
2 large cloves garlic, crushed or chopped
1 tsp. crushed red pepper or 1 tbsp. Calabrian chili paste
2 tbsp. fresh oregano, chopped
4 swordfish steaks (about 2 lb.), skin and bloodline removed, each steak cut into 3 large pieces
3 small heads radicchio or treviso (about 10 oz.), quartered
EVOO cooking spray
½ small red onion, very thinly sliced
1 cup flat-leaf parsley leaves, coarsely chopped
1 tbsp. aged balsamic vinegar or balsamic drizzle
Combine the EVOO, orange and lemon zest, garlic, crushed red pepper, and oregano in a shallow dish. Season fish with salt and pepper and turn in marinade.
Heat a large cast iron skillet or grill over medium-high heat. Spray the radicchio with cooking spray and season with salt and pepper. Grill or char in pan until softened, turning once to brown, 5 to 6 minutes. Transfer to a large platter. Add swordfish to pan or grill until cooked through and lightly charred, 7 to 8 minutes total, turning occasionally.
Combine orange slices, onion, parsley, and vinegar in a medium bowl; season with salt and pepper. Arrange on radicchio, top with swordfish, and serve.