Grilled Mediterranean Swordfish with Salsa Verde

This Grilled Mediterranean Swordfish with Salsa Verde showcases the best of Mediterranean coastal cuisine, where fresh seafood meets vibrant herb-based sauces. Swordfish is the perfect choice for grilling thanks to its firm, meaty texture that holds up beautifully over high heat without falling apart. Its mild, slightly sweet flavor provides an ideal canvas for the bright, punchy salsa verde that tops each perfectly charred steak. Salsa verde, meaning "green sauce" in Italian, is a Mediterranean staple that varies from region to region. This version combines fresh parsley, basil, and mint with capers, garlic, lemon, and quality extra virgin olive oil to create a sauce that's both herbaceous and tangy. The acidity from the lemon juice and capers cuts through the richness of the fish while the herbs add layers of fresh, aromatic flavor. Unlike heavy cream-based sauces, this light condiment enhances rather than masks the natural taste of the seafood. Grilling the swordfish creates a beautiful crust on the outside while keeping the interior moist and tender. The high heat caramelizes the surface, adding a subtle smokiness that pairs perfectly with the fresh salsa verde. This dish embodies the Mediterranean Diet's emphasis on healthy fats from olive oil, lean protein from fish, and an abundance of fresh herbs. It's elegant enough for entertaining yet simple enough for a weeknight dinner. Serve this dish alongside roasted vegetables, a simple arugula salad, or with crusty whole grain bread to soak up the flavorful salsa verde. A glass of crisp white wine completes this restaurant-quality meal that comes together in under 30 minutes.

Ingredients

• 4 piecesswordfish steaks, about 6 oz each, 1-inch thick
• 6 tbspextra virgin olive oil, divided
• 1 tspsalt, divided
• 1/2 tspblack pepper, freshly ground, divided
• 1 cupfresh parsley, packed, finely chopped
• 1/4 cupfresh basil leaves, packed, finely chopped
• 2 tbspfresh mint leaves, finely chopped
• 2 clovesgarlic, minced
• 2 tbspcapers, drained and chopped
• 1 wholelemon, zested and juiced
• 1/4 tspred pepper flakes optional
• 4 pieceslemon wedges, for serving optional

Method

1. Remove swordfish steaks from refrigerator and let sit at room temperature for 10 minutes. Pat the steaks completely dry with paper towels. 0:05
2. Preheat your grill or grill pan to medium-high heat, about 400°F. 0:04
3. While the grill heats, make the salsa verde. In a medium bowl, combine the chopped parsley, basil, mint, minced garlic, chopped capers, lemon zest, and lemon juice. 0:05
4. Add 4 tablespoons of olive oil to the herb mixture along with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir well to combine and set aside. 0:05
5. Brush both sides of the swordfish steaks with the remaining 2 tablespoons of olive oil and season generously with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. 0:05
6. Clean and oil the grill grates. Place the swordfish steaks on the hot grill and cook without moving for 4 minutes. 0:05
7. Carefully flip the swordfish steaks using a spatula. Cook for an additional 4-5 minutes on the second side until the fish is opaque throughout and reaches an internal temperature of 145°F. The fish should be firm but still moist. 0:05
8. Transfer the grilled swordfish to serving plates and immediately top each steak with a generous spoonful of salsa verde. 0:05
9. Serve immediately with lemon wedges on the side and extra salsa verde for those who want more. 0:04