Grilled Swordfish with Salsa Verde

Ingredients

• Grated zest of 3 lemons, plus 2 halved lemons
• 10 cloves garlic, smashed
• 2 cups olive oil, plus more for the grill
• 1/4 cup fresh thyme, chopped
• 1 tablespoon Ottoman spice or Aleppo pepper
• 8 1-inch-thick swordfish fillets (8 to 10 ounces each)
• 1/2 small red onion, sliced 1/4 inch thick
• 1 small jalapeno pepper
• 1 tablespoon sherry vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• Juice of 1/2 lime
• Kosher salt
• 2 avocados, pitted and quartered (skin on)
• 1 bunch watercress, trimmed
• Flaky sea salt

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