Grilled Swordfish with Salsa Verde

Meaty swordfish steaks get a vibrant treatment with a punchy salsa verde that brightens every bite with fresh parsley, mint, and briny capers. The fish develops a gorgeous crust on the grill while staying tender inside, perfectly balanced by the herbaceous sauce. Perfect for a special weeknight dinner when you want restaurant-quality results in under thirty minutes.

Ingredients

4 swordfish steaks, about 1 inch thick (6-8 oz each)

3 tbsp extra virgin olive oil, divided

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup fresh flat-leaf parsley, packed

1/4 cup fresh mint leaves

2 tbsp capers, drained and rinsed

2 anchovy fillets

1 clove garlic, minced

1 tbsp red wine vinegar

1/2 cup extra virgin olive oil for salsa

Zest of 1 lemon

1 tbsp fresh lemon juice

Pinch of red pepper flakes

Instructions

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.

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.

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.

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

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.

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