Grilled Swordfish with Salsa Verde

Name: Grilled Swordfish with Salsa Verde
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 swordfish steaks (8 ounces each, about 1 inch thick); 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup fresh flat-leaf parsley, packed; 2 tablespoons capers, drained; 2 anchovy fillets; 1 clove garlic; 1/3 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon red pepper flakes; Lemon wedges for serving

Swordfish is the steak of the sea – dense, meaty, and substantial enough to stand up to a grill without falling apart. A bright Italian salsa verde made from parsley, capers, anchovy, and good olive oil is the classic pairing.

byKalle Bergman

Jump to Recipe

Swordfish does not get the attention it deserves from home cooks, and that is a shame. It is dense, meaty, and takes to a grill the way most fish cannot. No delicate flaking apart, no sticking and tearing. You treat swordfish more like a steak than a fillet, and it rewards you with clean, satisfying bites that hold up to bold flavors. Paired with an Italian salsa verde, the kind built on parsley, capers, anchovy. Good olive oil, this is summer grilling at its most simple and elegant. The salsa verde should be chunky, not a smooth puree.

You want to taste distinct bits of caper and parsley in every spoonful. The anchovy melts into the background, adding savory depth without any fishiness. Make the sauce while your grill preheats, and it will be ready when the fish comes off. Two key details: oil your grates well and do not touch the swordfish for a full four minutes per side. Let the grill do its work and you will get clean release and good char marks. Pull the fish when the center is barely opaque. It continues cooking as it rests. This pairs well with roasted potatoes, crusty bread, or a simple arugula salad dressed with lemon. Swordfish this good does not need dressing up beyond the salsa verde.

Pulse the Salsa Verde to a Chunky Texture

Pulse the parsley, capers, anchovy fillets, and garlic in a food processor until finely chopped but not pureed. Transfer to a bowl and stir in the extra-virgin olive oil, red wine vinegar, Dijon mustard, and red pepper flakes. Season with salt. The salsa verde should be chunky and loose, not a smooth paste. That texture contrast against the dense fish is part of the appeal.

Grill the Swordfish Without Moving It

Brush the swordfish steaks with olive oil and season generously with salt and pepper on both sides. Get the grill to high heat, around 450 degrees F, and oil the grates thoroughly. Lay the steaks down and do not touch them for a full 4 to 5 minutes per side. Leaving them undisturbed prevents sticking and builds proper char. Pull them when the fish is just opaque in the center at 140 degrees F. Carryover heat finishes the job.

Rest, Spoon, and Serve with Lemon

Let the swordfish rest on a cutting board for 2 minutes. Swordfish dries out fast when overcooked, so pulling it slightly early and letting it carry over is the right call. Spoon a generous amount of salsa verde over each steak and serve with lemon wedges. The bright, herbaceous sauce cuts against the richness of the fish and brings the whole plate together.

Frequently Asked Questions

What can I substitute if I’m missing an ingredient?

Capers are worth seeking out; without them the salsa verde loses its brininess. Swordfish can be swapped for tuna or halibut steaks if you cannot find it, though they will cook a minute or two faster.

How long does this keep in the refrigerator?

The fish is best eaten the day it is grilled. The salsa verde holds for up to three days refrigerated and is good spooned over eggs or roasted potatoes in the meantime.

How many people does this serve?

Four steaks, one per person. Roasted fingerling potatoes or a lemon-dressed arugula salad round it out.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.