Grilled Swordfish with Salsa Verde
This flavorful dish combines grilled swordfish with a tangy and herbaceous salsa verde. Perfect for a summer barbecue or anytime you're craving a light and tasty fish dish.
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.
Notes
If you don't have a grill, you can also cook the swordfish steaks in a grill pan or broil them in the oven.
Feel free to add other fresh herbs like cilantro or chives for extra flavor.
For a spicier version, add a pinch of red pepper flakes to the salsa verde.
This recipe also works well with other types of firm fish like tuna or mahi mahi.
Nutrition
Calories: 355kcal
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