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Grilled Swordfish with Olive and Caper Salsa Verde_001

Grilled Swordfish with Olive and Caper Salsa Verde

Dive into the heart of Mediterranean cuisine with this succulent Grilled Swordfish, topped with a vibrant Olive and Caper Salsa Verde. It's a perfect harmony of flavors that brings the freshness of the sea and the zesty character of the region's staples to your plate.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 375 kcal

Equipment

  • Grill
  • Medium bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Grater
  • Paper towels

Ingredients
  

For the Swordfish

  • 4 swordfish steaks about 6 ounces or 170 grams each
  • 2 tbsp olive oil 30 ml
  • 1/2 tsp salt 2.5 grams
  • 1/2 tsp freshly ground black pepper 1 gram

For the Salsa Verde

  • 1 cup fresh parsley leaves finely chopped, about 15 grams
  • 1/2 cup green olives pitted and chopped, about 67 grams
  • 2 tbsp capers rinsed and chopped, about 16 grams
  • 1 clove garlic minced, about 3 grams
  • Zest of 1 lemon
  • 2 tbsp lemon juice 30 ml
  • 1/4 cup extra virgin olive oil 60 ml
  • Salt and pepper to taste

Instructions
 

  • Preheat your grill to a medium-high heat.
  • Pat the swordfish steaks dry with paper towels, then brush them on both sides with olive oil. Season with salt and pepper.
  • In a medium bowl, combine chopped parsley, olives, capers, minced garlic, lemon zest, and lemon juice. Whisk in the extra virgin olive oil until the mixture becomes cohesive. Season with salt and pepper to taste, and set aside.
  • Place the swordfish steaks on the grill. Cook for approximately 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
  • Once the swordfish is done, remove from the grill and let it rest for a couple of minutes.
  • Serve the swordfish steaks with a generous spoonful of the Olive and Caper Salsa Verde on top.

Notes

If you don't have a grill, you can use a grill pan on the stove top.
Adjust the amount of garlic and lemon in the salsa verde according to your taste.
Swordfish is best enjoyed when it's not overcooked, so keep an eye on the grill to ensure it remains juicy and tender.
The salsa verde can be made ahead of time and stored in the refrigerator to let the flavors meld.
Keyword Grilled Fish Recipe, Grilled Swordfish, Healthy Seafood Recipe, Mediterranean Diet, Olive Caper Salsa Verde, Swordfish Steak