Pesce Spada

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1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled

2 cloves garlic, finely minced

Salt and freshly ground pepper, to taste

4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick

4 firm, ripe tomatoes, diced

2 tablespoons minced fresh basil

Lemon juice, to taste

Lemon wedges, as an accompaniment