Go Back
Grilled swordfish steaks on a white platter topped with green parsley and caper salsa verde and charred lemon halves

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 28 minutes
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.