Meaty swordfish steaks get a hard sear on a screaming-hot grill, just a few minutes per side, until the outside is charred and the inside stays firm and opaque. The real star is that bright, herby salsa verde—parsley chopped nearly to a paste and mixed with capers, shallot, garlic, lemon zest, and a generous pour of extra-virgin olive oil for a punchy, briny finish. A squeeze of fresh lemon juice and an optional hit of red pepper flakes or mint keep the sauce lively and fresh rather than heavy. This is exactly the kind of simple, olive-oil-forward, fish-and-herbs plate that fits naturally into a Mediterranean way of eating, and it comes together fast enough for a weeknight but feels special enough for guests. Serve it with extra lemon wedges and you've got a light, satisfying dinner that leans on good ingredients instead of a long ingredient list.
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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.
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.
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