Grilled Swordfish with Salsa Verde

Instructions

1. 1

   Remove swordfish steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels, brush both sides with 2 tablespoons olive oil, and season generously with salt and pepper.

2. 2

   Make the salsa verde by combining parsley, mint, capers, anchovies, and garlic on a cutting board. Finely chop everything together until well combined, then transfer to a bowl.

3. 3

   Whisk the 1/2 cup olive oil, red wine vinegar, lemon zest, lemon juice, and red pepper flakes into the herb mixture. Season with salt to taste and set aside at room temperature.

4. 4

   Preheat a grill or grill pan over high heat until very hot. Brush grates with remaining tablespoon of oil to prevent sticking.

5. 5

   Grill swordfish steaks for 4-5 minutes per side without moving them, until grill marks form and fish is opaque throughout but still moist in the center. Internal temperature should reach 130-135°F for medium.

6. 6

   Transfer swordfish to serving plates and let rest for 2 minutes. Spoon generous amounts of salsa verde over each steak and serve immediately.