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Grilled Swordfish with Salsa Verde
Meaty swordfish steaks with Italian herb and caper salsa verde. Blending the salsa verde only briefly, rather than to a fine purée, keeps its bright, punchy texture instead of turning it into a flat, muddy paste.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
4swordfish steaks
2 tbspolive oil
salt and pepperto taste
1 large bunchflat-leaf parsley
2 tbspcapers
4anchovy fillets
1 clovegarlic
2 tbspred wine vinegar
6 tbspolive oil for salsa
Instructions
1
Make salsa verde: blend parsley, capers, anchovies, garlic and vinegar.
2
Stream in olive oil.
3
Season — should be punchy and bright.
4
Brush swordfish with olive oil and season.
5
Grill on high heat 3–4 minutes per side.
6
Serve with salsa verde.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
75
Protein
1.5g
Fat
7.3g
Carbs
0.9g
Fiber
0.4g
Sodium
361mg
Reviews
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