Name: Grilled Swordfish steaks with salsa verde
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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; 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

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

Arrange the swordfish steaks in a nonreactive baking dish.

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

Drizzle with olive oil.

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

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.

Work in the hot red pepper flakes and olive oil.

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

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

Brush and oil the grill grate.

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.

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

Transfer to plates or a platter.

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

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

Enjoy!

Ingredients