A vibrant dish showcasing fresh ingredients that come together to create a mouthwatering experience. Swordfish paired with briny olives and bright capers for a refreshing meal.
Ingredients
Scale:
4 swordfish steaks (about 6 ounces each)
2 tablespoons olive oil (extra virgin)
Salt and pepper to taste
1 lemon, juiced (about 2 tablespoons of juice)
1/4 cup capers, rinsed and drained
1/2 cup green olives, pitted and sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 teaspoon red pepper flakes (optional)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Instructions
Pat the swordfish steaks dry with paper towels. Drizzle with olive oil and season with salt and pepper. Squeeze lemon juice over the fish.
Preheat your grill to medium-high heat, about 400°F (200°C).
Place swordfish steaks on the grill and cook for 4-5 minutes per side until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
In a mixing bowl, combine capers, olives, garlic, parsley, red pepper flakes, olive oil, and red wine vinegar. Mix well and adjust seasoning with salt and pepper.
Let the swordfish rest after grilling. Serve topped with the caper sauce and garnish with remaining lemon juice.
