Blackened Grilled Swordfish

4 swordfish steaks, 1" (2.5cm) thick, 8 oz (225g) each
3 tbsp (45ml) vegetable oil
SPICE RUB: 2 tbsp (30ml) coarse sea salt
1 tbsp (15ml) garlic powder
1 tbsp (15ml) onion powder
1 tbsp (15ml) dried thyme
1 tbsp (15ml) dried oregano
1 tbsp (15ml) sweet paprika
1/2 tbsp (7.5ml) black pepper
1tsp (5ml) cayenne pepper (or more to taste)

Combine all rub ingredients. Mix well and set aside. Rinse swordfish steaks under cold water, then pat dry. Spoon 1 to 2 tsp (15-30ml) of rub on top of each steak and spread with the back of a spoon, pressing gently. Turn steaks over and repeat on the other side. Cover steaks with plastic wrap and marinate, refrigerated, for 1 hour. Preheat grill to medium.

Lightly oil grid. Brush rub from steaks and brush steaks with oil. Grill 4 to 6 minutes per side, or until flesh is firm but not dry.