Grilled Swordfish with Chimichurri

1. Prepare the swordfish: Marinate swordfish fillets with a quick mixture of olive oil, lemon juice, lemon zest, a sprinkle of chopped shallots, salt, and pepper.
2. Grill the swordfish: Place the marinated swordfish on the grill and cook for approximately 4 minutes per side, until done with perfect grill marks.
3. Prepare grilled vegetables: Toss zucchini and cherry tomatoes with your preferred seasoning and grill them alongside the fish.
4. Make the chimichurri sauce: In a bowl, whisk together 1/2 cup chopped olives (oil cured or Greek green), 1 tbsp chopped shallots, 1/2 tsp chopped capers, 2 tbsp chopped basil, 1/2 tbsp fresh chopped oregano, 1 tsp honey, 1 tbsp lemon juice, 1/2 cup olive oil, 1/4 tsp kosher salt, 1/4 tsp red pepper flakes, and 1/8 tsp black pepper until well combined.
5. Serve: Once the swordfish is off the grill, spoon the chimichurri sauce over it. Serve with the grilled vegetables.