Gluten Free Grilled Swordfish with Salsa Verde
Grilled swordfish is one of those weeknight dinners that feels genuinely special without demanding much from you, and this version delivers big on both flavor and simplicity. The fish gets brushed with olive oil, seasoned with salt and pepper, and grilled over high heat until it's perfectly opaque with those satisfying char marks — no complicated technique required. The real star is the salsa verde, a bright, herb-forward sauce built from tightly packed flat-leaf parsley, briny capers, fresh lemon juice and zest, shallot, and garlic, all stirred together with a generous pour of extra-virgin olive oil. It comes together in minutes while the grill heats up, and spooned generously over the hot fish it creates a combination that tastes like something from a coastal Italian restaurant. Every ingredient here is naturally free of gluten — no swaps, no substitutions, no label-reading anxiety — which makes this an easy, confident choice for anyone cooking for a gluten-free household. Optional mint and red pepper flakes let you nudge the salsa verde in a slightly different direction depending on your mood. Serves four, and honestly, nobody at the table will be thinking about what's missing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the swordfish
- 4 swordfish steaks (about 6 oz each, 1-inch thick)
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp capers, drained and roughly chopped
- 1 small shallot, finely minced
- 1 clove garlic, finely minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh mint leaves, finely chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: finely chop the parsley leaves until they are almost paste-like, then transfer to a small bowl. Add the capers, shallot, garlic, lemon zest, and lemon juice. Stir in the extra-virgin olive oil and 1/4 tsp salt until combined. Add the red pepper flakes and mint, if using. Taste and adjust salt or lemon juice as needed. Set aside at room temperature.
- 2
Heat an outdoor grill or grill pan over high heat until very hot, about 5 minutes. Pat the swordfish steaks dry with paper towels, brush both sides with the 2 tbsp olive oil, and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!