Grilled Swordfish with Salsa Verde

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Swordfish is one of the few fish that actually benefits from a screaming-hot grill. The flesh is dense enough to sear without sticking, and it picks up char marks that add real flavor, not just visual appeal.

The salsa verde here is the Italian style – chopped parsley, capers, anchovies, lemon juice, and olive oil, a briny herb sauce that also lifts miso glazed black cod when used in place of Asian aromatics. It takes about 5 minutes to pull together by hand, and it’s sharp enough to balance the meatiness of the fish.

This comes together in around 30 minutes from start to plate. No marinating required, no complicated technique. Get the grill hot, pat the fish dry, and the hard part is mostly done.

It’s a solid weeknight dinner that also works when you’re cooking for guests who want something that looks and tastes like you put in more effort than you did.

Why You’ll Love This Recipe

• Swordfish steaks grill without breaking apart or sticking
• Salsa verde takes 5 minutes and no cooking
• High protein, low carb, naturally gluten-free
• Pairs well with almost any simple side you have on hand

Ingredient Notes

• swordfish steaks: Go for steaks at least 2.5 cm (1 inch) thick – thinner cuts overcook in seconds on high heat. If swordfish isn’t available, mahi-mahi or tuna steaks work with the same method.
• flat-leaf parsley: Flat-leaf gives a cleaner, less grassy flavor than curly parsley. Basil or a mix of basil and mint can replace up to half the parsley for a different angle on the sauce.
• anchovy fillets: Oil-packed anchovy fillets melt into the sauce and add savory depth without tasting fishy. If you’re avoiding anchovies, a teaspoon of capers extra plus a small pinch of salt covers most of the umami gap.
• capers: Salt-packed capers have more punch than brine-packed – rinse them well before chopping. Brine-packed capers work fine straight from the jar.
• extra-virgin olive oil: Use a good-quality olive oil here since it’s uncooked in the sauce and you’ll taste it directly. A milder oil can be used for brushing the fish before grilling.
• lemon: You’ll use both the zest and juice. Zest goes into the sauce for aromatic lift, juice for acidity. One medium lemon is usually enough for both.

Grilled Swordfish with Salsa Verde

Grilled swordfish steaks served with a bright Italian-style salsa verde made from parsley, capers, anchovies, and lemon. On the table in 30 minutes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Calories: 415

Ingredients Method Notes

Ingredients

  

Swordfish

• 4 pieces, each about 200 g and 2.5 cm thick swordfish steaks patted dry with paper towels
• 2 tbsp extra-virgin olive oil for brushing the fish
• 1 tsp fine sea salt
• 0.5 tsp black pepper freshly ground
• 1 lemon halved, for grilling and serving

Salsa Verde

• 40 g flat-leaf parsley leaves and fine stems only, finely chopped
• 4 fillets oil-packed anchovy fillets finely chopped
• 2 tbsp capers rinsed and roughly chopped
• 1 clove garlic minced
• 1 tsp lemon zest from 1 lemon
• 2 tbsp lemon juice freshly squeezed
• 1 tsp Dijon mustard acts as emulsifier
• 80 ml extra-virgin olive oil good quality, uncooked
• 0.25 tsp fine sea salt taste before adding - anchovies and capers add salt
• 0.25 tsp black pepper freshly ground

Method

 

Make the Salsa Verde

1. Combine the chopped parsley, anchovies, capers, and garlic in a mixing bowl.
2. Add the lemon zest, lemon juice, and Dijon mustard. Stir to combine.
3. Pour in the olive oil and mix until the sauce comes together into a loose, spoonable consistency.
4. Taste and season with salt and pepper. Set aside at room temperature while you grill the fish.

Grill the Swordfish

1. Preheat the grill to high heat, around 230 C / 450 F, for at least 10 minutes with the lid closed.
2. Brush both sides of each swordfish steak with olive oil and season with salt and pepper.
3. Place the steaks on the hot grill grates. Grill for 4 minutes without moving them, until the fish releases cleanly and shows defined grill marks.
4. Flip each steak once. Grill for another 3-4 minutes until the center reads 57-60 C / 135-140 F on an instant-read thermometer and the flesh is opaque through.
5. Place the lemon halves cut-side down on the grill during the last 2 minutes to caramelize them.
6. Transfer the steaks to a plate and rest for 2-3 minutes before serving.

Serve

1. Spoon 2-3 tbsp of salsa verde over each swordfish steak.
2. Squeeze a grilled lemon half over the top and serve the remaining salsa verde on the side.

Notes

If cooking indoors, use a cast-iron grill pan over high heat and run the exhaust fan - swordfish produces noticeable smoke at searing temperature.

Tips for Success

• Pat swordfish steaks completely dry before grilling – surface moisture kills the sear.
• Preheat the grill grate for at least 10 minutes on high before the fish goes on.
• Brush oil onto the fish, not the grate, to prevent flare-ups and uneven char.
• Flip the fish only once, around the 4-minute mark, when it releases cleanly from the grates.
• Make the salsa verde first so it sits while the fish cooks and the flavors settle into each other.

Variations

• Swap parsley for a mix of basil and mint for a Sicilian-style salsa verde with sweeter herb notes.
• Add 1 tsp harissa or a pinch of red pepper flakes to the salsa verde for a spicier, North African-leaning version.
• Replace swordfish with skin-on mahi-mahi fillets and reduce grill time by 1-2 minutes per side.

Storage and Reheating

Cooked swordfish keeps in an airtight container in the fridge for up to 2 days. After that the texture turns dry and the flavor fades noticeably.

To reheat, place the steak in a covered skillet over low heat with a small splash of water or olive oil for about 3-4 minutes per side. Microwaving works in a pinch but tends to make the flesh rubbery.

The salsa verde keeps separately in the fridge for up to 3 days. Press a piece of plastic wrap against the surface to slow oxidation and keep it green.

Serving Suggestions

A simple green salad with a lemon vinaigrette or a plate of roasted cherry tomatoes sits well alongside this without competing with the sauce, similar to the clean sides that work with pan seared scallops with cauliflower. Crusty bread to mop up the extra salsa verde is hard to argue against.

For something more substantial, serve the swordfish over white beans that have been warmed with garlic and olive oil. The beans absorb the salsa verde well and make the dish eat like a full meal.

A chilled glass of dry white wine – something like Vermentino or an unoaked Chardonnay – works with the briny, herby notes in the sauce.

FAQ

How do I know when grilled swordfish is done without cutting into it?

Press the center of the steak gently with a finger – it should feel firm but with a very slight give, similar to the base of your thumb. An instant-read thermometer reading of 57-60 C (135-140 F) in the thickest part confirms it’s cooked through without being dry.

Can I use dried herbs instead of fresh parsley in the salsa verde?

Dried parsley won’t work here – the sauce relies on the texture and brightness of fresh herbs to come together. Fresh basil, fresh cilantro, or fresh tarragon can each substitute for part of the parsley if that’s what you have.

Can I make the salsa verde the night before?

Yes, it holds well overnight in the fridge with plastic wrap pressed directly onto the surface to limit browning. The flavor actually deepens slightly after a few hours as the anchovy and capers meld into the oil.

What goes with grilled swordfish besides salad?

Warm white beans with garlic, crisp-roasted potatoes, or grilled zucchini all pair well without overwhelming the fish. The salsa verde doubles as a sauce for any of those sides too.

Is grilled swordfish with salsa verde gluten-free?

Yes, this recipe contains no gluten-containing ingredients. Just check your anchovy fillet label to be sure there are no additives, since most brands are naturally gluten-free.

What’s the difference between Italian salsa verde and Argentine chimichurri?

Italian salsa verde uses capers and anchovies as a base, giving it a briny, savory character that works especially well with fish, much like the sauce paired with charred octopus with romesco. Chimichurri skips both and relies on dried oregano, garlic, and red pepper flakes, making it sharper and more suited to red meat.