The Kitchen · Simply Grilled
Grilled Swordfish with Lemon Caper Relish
From The Kitchen
Swordfish is wonderfully meaty and holds up beautifully on the grill. A quick lemon-caper relish adds brightness without much effort.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 swordfish steaks (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and black pepper
- Relish: 2 tbsp capers rinsed, zest and juice of 1 lemon, 2 tbsp chopped parsley, 1 tbsp chopped basil, 2 tbsp extra virgin olive oil
Method
- Brush the swordfish with olive oil and season with salt and pepper.
- Grill over medium-high heat 4–5 minutes per side, until just cooked through.
- Stir together the relish ingredients while the fish cooks.
- Spoon the relish over the grilled swordfish before serving.
No grill? Sear in a hot grill pan or cast-iron, or broil, a few minutes per side.
Gina's tip
Serve with grilled asparagus and roasted fingerling potatoes.
Coach's Note
Swordfish is the steak of the sea, meaty enough to stand up to the grill. The caper relish is what makes it.
Serve With
- Grilled asparagus
- Roasted fingerling potatoes
Pairs well with → Salsa Verde & Lemon-Caper Sauce, and a side of Sautéed Kale & Sautéed Broccolini. Make it a dinner: Cod & Greens →
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina