Ingredients:

  • 4 (6 oz / 170g) swordfish steaks, about 1-inch thick
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 2 cups (60g) flat-leaf parsley, loosely packed
  • ⅓ cup (80ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15g) capers, drained and rinsed
  • 2 medium (10g) anchovy fillets, finely minced
  • 1 small garlic clove (3g), minced
  • 1 tsp (5g) lemon zest
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Prepare the salsa verde by combining parsley, olive oil, lemon juice, capers, anchovies, garlic, zest, salt, and pepper in a food processor. Pulse until coarsely chopped but not pureed. Transfer to a bowl and set aside.
  2. Pat the swordfish steaks completely dry with paper towels. Rub both sides of each steak with olive oil, then season generously with salt and pepper. Let the fish sit for 5-10 minutes.
  3. Preheat the grill to high heat (about 450°F / 230°C). Place the steaks on the grates and grill for 4-5 minutes per side without moving them until a deep, golden-brown crust forms.
  4. Remove the fish from the grill when the internal temperature reaches 130°F to 135°F (54°C to 57°C). Transfer to a platter and let the steaks rest for 5 minutes to reach a final internal temperature of 145°F (63°C).
  5. Spoon a generous amount of salsa verde over each steak just before serving.