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Grilled Swordfish steaks with salsa verde

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!