Paleo Gluten Free Grilled Swordfish with Salsa Verde
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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.
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