Skip to main content

Weekend Recipe: Grilled Swordfish Steaks with Salsa Verde

Support Provided By
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

INGREDIENTS

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

INSTRUCTIONS

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.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.