Grilled Swordfish with Salsa Verde is a winning dish that showcases the best of surf and turf. This recipe highlights the meaty, firm texture of swordfish, perfectly complemented by a fresh, herb-forward salsa verde. It’s a healthy and quick option for dinner, combining the wonderful flavors of the ocean with the brightness of vibrant herbs.
You can whip this up in under 30 minutes, making it an ideal choice for both busy weeknights and casual weekend gatherings. With a balance of nutrition and taste, this dish will please everyone at your table.
Serving and Pairing Suggestions
Serve Grilled Swordfish with Salsa Verde hot off the grill, alongside a mixed greens salad or some grilled vegetables for a complete meal.
This dish pairs well with Zucchini Noodles with Pesto or Mediterranean Quinoa Salad for a light yet satisfying feast. If you’re looking for something to sip on, consider a chilled Pineapple Smoothie or a glass of Ruby Red Grapefruit Cocktail to complement the flavors of the dish.
Tips and Notes
- Fresh Ingredients: Use fresh herbs for your salsa verde. This will enhance the flavor significantly.
- Marination: Marinate swordfish briefly for added depth of flavor.
- Grilling Time: Swordfish cooks quickly. Avoid overcooking to maintain its moist texture.
- Serving Temperature: Let the fish rest for a couple of minutes after grilling. This keeps it juicy.
Try this recipe tonight and bring a touch of the seaside right to your dinner table. You won’t regret making this flavorful, easy meal!
Grilled Swordfish with Salsa Verde
Equipment
- 1 grill
- 1 sharp knife
- 1 cutting board
- 1 food processor or blender
- 1 mixing bowl
- 1 whisk
- 1 basting brush
- 1 serving platter
Ingredients
- 4 swordfish steaks - 6-8 oz each
- Salt and pepper
- 1 lemon - cut into wedges for serving
- Salsa Verde:
- 1 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1 garlic clove
- 2 anchovy fillets
- 1 tsp capers - drained
- 1/2 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper - to taste
Instructions
- Preheat grill to medium-high heat.
- Season swordfish steaks with salt and pepper on both sides.
- Place swordfish on grill and cook for 4-5 minutes per side, or until cooked through.
- In the meantime, make the salsa verde. In a food processor or blender, combine parsley, basil, garlic, anchovy fillets, capers, Dijon mustard, and red wine vinegar. Pulse until well combined.
- Slowly drizzle in olive oil while pulsing, until the mixture is emulsified.
- Season with salt and pepper to taste.
- Remove swordfish from grill and place on a serving platter.
- Brush the salsa verde on top of each swordfish steak.
- Serve hot with lemon wedges on the side.