Description
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, cutting through the richness with a punch of herbaceous acidity. This is summer grilling at its most refined.
Ingredients
Units
- 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
Instructions
- Make the salsa verde: pulse the parsley, capers, anchovies, and garlic in a food processor until finely chopped but not pureed. Transfer to a bowl and stir in the 1/3 cup olive oil, red wine vinegar, mustard, and red pepper flakes. Season with salt to taste. Set aside.
- Preheat the grill to high heat, about 450°F. Clean and oil the grates well.
- Brush the swordfish steaks with 3 tablespoons olive oil and season generously with salt and pepper on both sides.
- Grill the swordfish 4 to 5 minutes per side without moving until grill marks form and the fish is just opaque in the center, reaching an internal temperature of 140°F.
- Let the swordfish rest 2 minutes on a cutting board.
- Spoon a generous amount of salsa verde over each steak and serve with lemon wedges.
Notes
- Oil the grill grates thoroughly and do not touch the fish for a full 4 minutes — this prevents sticking and builds proper char.
- The salsa verde should be chunky and loose, not a smooth puree. The texture contrast is part of the appeal.
- Swordfish dries out quickly when overcooked. Pull it from the grill when it is just barely opaque in the center — carryover heat finishes the job.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sodium: 640
- Fat: 28
- Carbohydrates: 2
- Fiber: 1
- Protein: 44
- Cholesterol: 80