Swordfish with Charred Lemon Salsa Verde

Jamie Purviance


    the Ingredients

    Weber Swordfish Lemon Salsa Verde Web


    • Completed step 1 cup packed Italian parsley leaves and tender stems
    • Completed step ½ cup packed mint leaves
    • Completed step ¼ cup packed fresh oregano leaves
    • Completed step 1 anchovy fillet
    • Completed step 1 large garlic clove, coarsely chopped
    • Completed step Extra-virgin olive oil
    • Completed step 1 tablespoon capers, rinsed, coarsely chopped
    • Completed step ¼ teaspoon kosher salt
    • Completed step ⅛ teaspoon freshly ground black pepper
    • Completed step 1 lemon, sliced 1/4-inch thick, seeds removed
    • Completed step 4 swordfish steaks, each 6 to 8 ounces and about 1-inch thick
    • Completed step Extra-virgin olive oil
    • Completed step Kosher salt
    • Completed step Freshly ground black pepper

    Special Equipment

    • Weber Crafted Flat Top Griddle

    Take Your Grilling Anywhere



    • In a food processor combine the parsley, mint, oregano, anchovy, and garlic. Pulse to finely chop. Add 1/3 cup oil and process to form a chunky salsa. Transfer to a bowl and stir in the capers, salt, and black pepper. Set aside while you cook the lemons and swordfish.
    • Ana 56 1
      Prepare the grill for direct cooking over medium heat (350° to 450°F). Preheat the griddle direct medium heat for 10 minutes.
    • In a bowl combine the lemon slices and 1 teaspoon oil and stir to coat. Arrange the lemons on the griddle and cook, with the lid closed, until the lemons are sizzling and charred on both sides, turning once or twice, 4 to 5 minutes. Transfer to a cutting board and finely dice. Add to the salsa with any collected juices.
    • Brush the swordfish with oil and season with salt and black pepper.
    • Cook the fish on the griddle over direct medium heat, with the lid closed, until just opaque in the center but still juicy, 8 to 10 minutes. Transfer to serving plates. Serve with the salsa verde.

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