Weekend Recipe: Grilled Swordfish Steaks with Salsa Verde

Grilled Swordfish Steaks with Salsa Verde
Cook's Illustrated

For the best swordfish recipe, Cook's Illustrated's first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill.

For our grilled swordfish steaks recipe, we found it was important to leave the fish in place long enough so that it developed good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill.

Grilled Swordfish Steaks with Salsa Verde
Serves 4


1 large slice white sandwich bread
½ cup extra-virgin olive oil
2 tablespoons juice from 1 lemon
2 cups loosely packed fresh parsley leaves, preferably flat-leaf parsley
2 medium anchovy fillets
2 tablespoons drained capers
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
⅛ teaspoon salt
1 recipe Charcoal-Grilled or Gas-Grilled Swordfish Steaks

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A slice of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body. Toasting the bread rids it of excess moisture that might otherwise make for a gummy sauce. Salsa verde is excellent with grilled meats. It is best served immediately after it is made, but can be refrigerated in an airtight container for up to 2 days. Bring the sauce to room temperature and stir to recombine it before serving.

1. Toast the bread in a toaster at the lowest setting until the surface is dry but not browned, about 15 seconds. Remove the crust and cut the bread into rough 1/2-inch pieces (you should have about 1/2 cup).

2. Process the bread pieces, oil and lemon juice in a food processor until smooth, about 10 seconds. Add the parsley, anchovies, capers, garlic and salt. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.

3. Follow the recipe for Charcoal-Grilled or Gas-Grilled Swordfish Steaks, topping each portion of grilled fish with a generous tablespoon of Salsa Verde.

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