Ingredients
Swordfish and Skewers
- 3 swordfish steaks (about 2 lbs total)
- 2 medium lemons, thinly sliced, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil or grill spray, for greasing grill
Italian Salsa Verde
- 2 cups finely chopped parsley
- 2 anchovies
- 1 large garlic clove
- 1 Tbsp capers, drained
- ½ medium lemon, zested and juiced
- Pinch of red pepper flakes
- ½ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Make the sauce. Using a sharp knife, finely chop 2 cups parsley, 2 anchovies, and 1 large garlic clove along with 1 Tbsp capers. Place all ingredients in a medium mixing bowl and add the juice and zest from ½ a lemon, a pinch of red pepper flakes, and ½ tsp of Kosher salt.
- Whisk with olive oil. Slowly stream in ¼ cup of extra virgin olive oil while whisking continuously until the sauce is thoroughly combined. Taste and adjust seasoning as needed to balance flavors.
- Preheat the grill. Preheat a grill with the lid down until it reaches a temperature between 450-475°F (245°C), ensuring the grates get hot for perfect searing.
- Prepare the swordfish. Carefully slice off the swordfish skin and discard it. Cut the swordfish steaks into large 2-inch pieces. Season these cubes generously on all sides with Kosher salt and freshly ground black pepper to enhance flavor.
- Assemble the skewers. If using metal skewers, alternate pieces of seasoned swordfish with folded-over slices of lemon for added citrus aroma. If using wooden or bamboo skewers, soak them in water for 1 hour first to prevent burning, then assemble similarly. Aim for 3-4 pieces of swordfish per skewer.
- Grill swordfish. Lightly grease the grill grates with olive oil or grill spray to prevent sticking. Place the skewers on the hot grill and cook for 2-3 minutes on the first side until the swordfish easily releases from the grates. Flip carefully and grill the other side for an additional 2-3 minutes or until the internal temperature reaches 130-135°F (54-57°C). Remove from grill immediately.
- Serve. Serve the grilled swordfish skewers hot with generous spoonfuls of the Italian salsa verde and additional lemon wedges for squeezing.
Notes
- Soaking wooden or bamboo skewers prior to grilling prevents them from burning.
- Use a meat thermometer to ensure swordfish is grilled to the perfect internal temperature for optimal juiciness.
- Adjust red pepper flakes in the salsa verde to change the heat level to your preference.
- If swordfish skin is difficult to remove, a sharp knife and careful slicing will make this easier before cutting into cubes.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Fat
