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Prep Time30 minsCook Time15 minsTotal Time45 mins
A STEVEN RAICHLEN SIGNATURE RECIPE
*Photo courtesy of Chris Bierlein
Serves 4
For the fish
 2 lbs thick swordfish steaks (atleast 1 1/2 inchs thick)
 1 lemon, juiced
 coarse sea salt
 freshly gound black pepper
 1/4 cup extra virgin olive oil
For the salsa verde
 2 cloves garlic, peeled and coarsely chopped
 1 cup coarsely chopped parsely leaves
 zest and juice of 1 lemon
 4 grilled lemon halves for serving
 1 1/2 tbsps brined capers, drained
 2 tsp asian fish sauce or 1 oil-packed anchovy, drained and chopped (optional)
 1/2 tsp hot red pepper flakes
 1/3 to 1/2 cup extra virgin olive oil
 coarse salt, to taste
 freshly ground pepper, to taste
1

Arrange the swordfish steaks in a nonreactive baking dish.

2

Season on both sides with lemon juice and salt and pepper.

3

Drizzle with olive oil.

4

Turn the steaks a few times to coat and marinate in the refrigerator for 30 minutes.

5

Meanwhile, make the salsa verde: Place the garlic, parsley, lemon zest and juice, capers and fish sauce or anchovy, if using, in a food processor and finely chop.

6

Work in the hot red pepper flakes and olive oil.

7

Add salt (sparingly) and pepper to taste - the salsa should be highly seasoned—place in a serving bowl.

8

Meanwhile, build a fire in your KUDU Grill with a hot zone for searing and a medium zone for cooking.

9

Brush and oil the grill grate.

10

Arrange the swordfish steaks over the hot fire and grill until the fish is browned, sizzling, and cooked through 4 to 6 minutes per side, 8 to 12 minutes in all.

11

Move the steaks to the medium zone if they start to burn.

12

Transfer to plates or a platter.

13

Serve the swordfish steaks with the salsa verde on the side for spooning over the fish.

14

Add the grilled lemons to the plates or platter for squeezing.

15

Enjoy!

Ingredients

A STEVEN RAICHLEN SIGNATURE RECIPE
*Photo courtesy of Chris Bierlein
Serves 4
For the fish
 2 lbs thick swordfish steaks (atleast 1 1/2 inchs thick)
 1 lemon, juiced
 coarse sea salt
 freshly gound black pepper
 1/4 cup extra virgin olive oil
For the salsa verde
 2 cloves garlic, peeled and coarsely chopped
 1 cup coarsely chopped parsely leaves
 zest and juice of 1 lemon
 4 grilled lemon halves for serving
 1 1/2 tbsps brined capers, drained
 2 tsp asian fish sauce or 1 oil-packed anchovy, drained and chopped (optional)
 1/2 tsp hot red pepper flakes
 1/3 to 1/2 cup extra virgin olive oil
 coarse salt, to taste
 freshly ground pepper, to taste

Directions

1

Arrange the swordfish steaks in a nonreactive baking dish.

2

Season on both sides with lemon juice and salt and pepper.

3

Drizzle with olive oil.

4

Turn the steaks a few times to coat and marinate in the refrigerator for 30 minutes.

5

Meanwhile, make the salsa verde: Place the garlic, parsley, lemon zest and juice, capers and fish sauce or anchovy, if using, in a food processor and finely chop.

6

Work in the hot red pepper flakes and olive oil.

7

Add salt (sparingly) and pepper to taste - the salsa should be highly seasoned—place in a serving bowl.

8

Meanwhile, build a fire in your KUDU Grill with a hot zone for searing and a medium zone for cooking.

9

Brush and oil the grill grate.

10

Arrange the swordfish steaks over the hot fire and grill until the fish is browned, sizzling, and cooked through 4 to 6 minutes per side, 8 to 12 minutes in all.

11

Move the steaks to the medium zone if they start to burn.

12

Transfer to plates or a platter.

13

Serve the swordfish steaks with the salsa verde on the side for spooning over the fish.

14

Add the grilled lemons to the plates or platter for squeezing.

15

Enjoy!

Grilled Swordfish steaks with salsa verde
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