Grilled Swordfish with Tomatoes and Salsa Verde Recipe
Dressing or marinating the fish after it is grilled makes for a way fresher tasting end product. This salsa verde is delicious on any frilled fish, chicken or meat
Ingredients
- For the Salsa Verde
- 2-3 tbsp. minced shallot
- 2 tbsp. lemon juice or red wine vinegar
- 1 tsp. honey
- ⅓ cup finely chopped parsley
- 1 tbsp. roughly chopped capers
- Less than 1 tbsp. chopped jalapeno or red
- chili pepper
- 6 tbsp. extra virgin olive oil
- ¼ tsp. kosher salt
- Freshly ground black pepper
- For the Fish
- 2 12-oz. swordfish steaks, about 1" thick
- Olive oil for the fish
- Salt and pepper for the fish
- 2 large heirloom tomatoes, or regular
- beefsteak tomatoes, sliced into ½ inch
- slices
- 2 tbsp. toasted pine nuts
- Oil spray for the grill
Instructions
- 1
Prepare a grill for medium-high heat.
- 2
Pat swordfish dry and season all over with salt and pepper. Let sit at room temperature for about 15 minutes.
- 3
Meanwhile, make the salsa verde by mixing all the ingredients together, set aside.
- 4
Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- 5
Spray the hot grill grates well with oil spray.
- 6
Drizzle the fish with oil and season with salt and pepper. Grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque most of the way through, about 4 minutes. Transfer to reserved platter with tomatoes. Season with a little more salt and pepper.
- 7
Pour reserved salsa verde over and let sit at least 15 minutes and up to 1 hour. To serve, scatter pine nuts over. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Grilled Swordfish with Tomatoes and Salsa Verde?
This Grilled Swordfish with Tomatoes and Salsa Verde recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this grilled swordfish with tomatoes and salsa verde ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.