At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.

Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.

For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.

For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)

Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.

Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper.