Recipe: make delectable grilled swordfish

Swordfish steaks are perfect for grilling. The thick and meaty fish is slightly oily, making it simple to show at the fish fry grate. Its delicate, slightly candy taste lends itself to this herbaceous sauce. Dried oregano contributes the sauce’s backbeat, whilst contemporary mint and thyme upload brilliant character at the side of tired capers and pepperoncini.

On the subject of pickled pepperoncini peppers, I stay a jar of the sliced beauties within the refrigerator. Vinegary tart and best fairly highly spiced, they’re a to hand aspect to have readily available for the whole lot from nachos to sandwiches to vinaigrettes for chopped salads.

Grilled Swordfish with Herb and Caper Sauce

Yield: 4 servings


1 massive garlic clove, minced

2 tablespoons contemporary lemon juice, plus wedges for serving

1 teaspoon pink wine vinegar

1 tablespoon capers, tired, coarsely chopped

1 tablespoon dried oregano

2 teaspoons coarsely chopped pickled pepperoncini

1 tablespoon chopped contemporary thyme leaves

1 tablespoon chopped contemporary mint leaves

1/4 cup extra-virgin olive oil

Coarse salt and freshly flooring black pepper

Vegetable oil for prepping grate

4 swordfish steaks, each and every about 8 oz. and 1-inch thick; see cook dinner’s notes

Cook dinner’s notes: As a result of swordfish is expensive, I normally serve smaller servings, 4- to 6-ounce parts. I purchase two steaks and reduce them in part. The sauce could also be scrumptious served with tuna steaks.


1. In a small bowl, stir in combination garlic, juice, vinegar, capers, oregano, and pepperoncini. Let stand a minimum of 10 mins or as much as 2 hours. Simply prior to serving stir in thyme and mint. Upload olive oil in skinny steam, stirring to mix. Stir in salt to style (take into account the capers are salty).

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2. Warmth grill to medium. Blank grate and flippantly oil (I really like to make use of a folded-up sq. of paper towel clasped with spring-loaded tongs). Season swordfish with salt and pepper. Grill fish till grill marks shape, then flip with skinny spatula and cook dinner – about 3 to 4 mins in keeping with aspect. My husband prefers swordfish with just a little crimson strip within the middle, so I take his swordfish off the warmth after 3 mins in keeping with aspect. Switch fish to plates and best with herb-caper sauce. Serve with lemon wedges.

Supply: Tailored from “Martha Stewart’s Grilling” from the kitchens of Martha Stewart Residing (Clarkson Potter, $35)

Cooking query? Touch Cathy Thomas at [email protected]