Swordfish steaks are a favorite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up more smoky flavor.
We found it was important to leave the fish in place long enough 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.
A piquant Italian salsa verde made from parsley, anchovies, capers, garlic, lemon and olive oil was perfect with the grilled swordfish. A slice of sandwich bread pureed into the sauce kept the flavors balanced and gave the sauce body. Toasting the bread rid it of excess moisture that would otherwise make for a gummy sauce.
Because of the shape and size of swordfish, individual steaks are quite large. This recipe serves four — or more, if you want to cut the steaks into smaller pieces. Salsa verde is best served immediately after it is made, but can be refrigerated for up to two days. Bring the sauce to room temperature and stir to recombine it before serving.
GRILLED SWORDFISH STEAKS WITH SALSA VERDE