Provided by: Chef Rebecca Charles
Put the fish in a bowl or shallow dish and cover with olive oil. Press 2 to 3 sprigs of fresh marjoram into each steak, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Light a charcoal or gas grill. Remove the herbs from the fish, and season each steak with salt and pepper.
Set a well-cleaned grill rack about 4 inches above the fire. When the coals are very hot (to test, hold your hand directly over the rack; it's hot enough when you can't keep it there for more than 2 seconds), rub the grill with paper towels that have been dipped in canola oil, and place the fish on the grill. Do not move the steaks until it's time to flip them, or they may stick. Cook the fish 3 to 4 minutes, turn just once, and cook another 3 to 4 minutes. The fish should feel firm to the touch but not hard.
Drizzle a little extra-virgin olive oil over the fish, and serve with plenty of lemon wedges and a little fresh marjoram.
The above instructions can be used for other fish-and-herb combinations: swordfish with dill, salmon with rosemary, and tuna with basil.