Ingredients :

• 4 swordfish steaks (about 6 ounces each, 1-inch thick)
• 2 tablespoons olive oil (for brushing)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons capers, drained and minced
• 1 anchovy fillet, finely minced
• 1 garlic clove, grated
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/3 cup extra virgin olive oil

Method :

1. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
2. Pat the swordfish steaks dry with paper towels, then brush both sides with olive oil and season with salt and black pepper.
3. In a medium bowl, whisk together the chopped parsley, minced capers, minced anchovy, grated garlic, lemon juice, lemon zest, and extra virgin olive oil to make the salsa verde.
4. Place the swordfish steaks on the hot grill and cook undisturbed for 4 to 5 minutes per side, or until nice grill marks form and the fish is opaque throughout.
5. Remove the swordfish from the grill and let rest for 2 minutes.
6. Spoon the fresh salsa verde generously over the grilled swordfish steaks and serve immediately.

Recipe Notes :

Chef Pro Tip: Do not overcook the swordfish; it is lean and can dry out quickly. Aim for an internal temperature of 130°F to 135°F for a juicy result. Variation Idea: Swap the parsley for fresh mint or basil for a different herbal note. Storage Tip: Store leftover salsa verde in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.