Grilled Swordfish with Caper Salsa Verde

Shanthi Appelo, MS, RD

| 1 min read

This swordfish is lightly marinated and grilled to perfection. Swordfish is a great selection of fish to grill – it’s meaty enough to hold its texture compared to more delicate options that may fall apart. The salsa verde uses flat leaf parsley as the base herb where a small bit of jalapeño kicks up the heat and capers give it a complex, salty bite.

Total Time:

30 minutes

Prep Time:

20 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1⁄3 cup olive oil

  • 2 tbsp fresh lime juice

  • 3 garlic cloves, minced

  • 1 tsp. coriander

  • 1 tsp. paprika

  • 4 swordfish steaks

  • 1⁄3 cup extra virgin olive oil

  • 11⁄2 large limes, juiced

  • 1 bunch flat-leaf (Italian) parsley, finely chopped

  • 11⁄2 tablespoon capers, drained and minced

  • 2 cloves garlic, minced

  • jalapeno or more to taste, seeds removed, chopped

  • 1⁄2 tsp honey to taste

  • salt and pepper to taste

Instructions
  • Step 1

    Preheat grill over high heat.

  • Step 2

    Make the marinade by combining olive oil, lemon juice, garlic, paprika, coriander and salt and pepper to taste. Allow to marinate for 15 minutes.

  • Step 3

    While fish is marinating, make the salsa. In a bowl, combine olive oil, lime juice, flat-leaf parsley, capers, garlic and jalapeño. Taste and add honey if necessary to balance out the acidity.

  • Step 4

    Once grill and grates are hot, grill over high heat for 5 minutes on one side, turn over and grill on the other side for about 4 minutes or until internal temperature reaches 145 degrees F.

  • Step 5

    Serve the salsa on top of the grilled swordfish. Serve over brown rice or grilled vegetables.

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