Grilled swordfish with fresh herb sauce, charred lemon, and anchovy butter.
Italian salsa verde is herb-based, not tomatillo. Anchovy butter adds umami without fishy flavor.
Three sauces may seem excessive but each serves a purpose. This is Italian steakhouse fine dining style.
Ingredients
Scale
Measurement units
- 4 7-oz pieces Swordfish steaks, 1.25-inch thick
- 1 cup Fresh parsley, chopped
- ¼ cup Fresh basil, chopped
- 2 tbsp Fresh mint, chopped
- 2 tbsp Capers, chopped
- 2 clove Garlic cloves
- 2 tbsp Red wine vinegar
- ½ cup Extra virgin olive oil
- 4 piece Anchovy fillets, minced
- 4 tbsp Butter, softened
- 3 whole Lemons
- 1 tsp Salt
- ½ tsp Black pepper
Ingredients
Scale
Measurement units
- 4 7-oz pieces Swordfish steaks, 1.25-inch thick
- 1 cup Fresh parsley, chopped
- ¼ cup Fresh basil, chopped
- 2 tbsp Fresh mint, chopped
- 2 tbsp Capers, chopped
- 2 clove Garlic cloves
- 2 tbsp Red wine vinegar
- ½ cup Extra virgin olive oil
- 4 piece Anchovy fillets, minced
- 4 tbsp Butter, softened
- 3 whole Lemons
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
Make the salsa verde and anchovy butter
Combine parsley, basil, mint, capers, 1 minced garlic clove, vinegar, and 0.33 cup olive oil. Mash to chunky consistency. Season with 0.25 teaspoon salt. For anchovy butter: mash anchovies with butter, remaining garlic (minced), and zest of 1 lemon until smooth.
Ingredients
- parsley (1 cup)
- basil (¼ cup)
- mint (2 tbsp)
- capers (2 tbsp)
- garlic (2 clove)
- vinegar (2 tbsp)
- olive oil (⅓ cup)
- salt (¼ tsp)
- anchovies (4 piece)
- butter (4 tbsp)
- lemon zest (1 zest)
Grill the fish and lemons
Heat grill to high. Halve remaining lemons. Brush swordfish with remaining olive oil. Season with remaining salt and pepper. Grill fish 4 to 5 minutes per side. Grill lemon halves cut-side down until charred. Transfer fish to plates. Top with anchovy butter. Let rest 2 minutes.
Equipment
- grill
Ingredients
- lemons for grilling (2 whole)
- swordfish (4 7-oz pieces)
- olive oil (2 tbsp)
- salt (¾ tsp)
- pepper (½ tsp)
Add the salsa
Spoon salsa verde around and over fish. Serve with charred lemon halves for squeezing.
Before you cook
Cook notes
- • Italian salsa verde is herb-based, not tomatillo.
- • Anchovy butter adds umami without fishy flavor.
- • Three sauces may seem excessive but each serves a purpose.
- • This is Italian steakhouse fine dining style.
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