Grilled Swordfish Steaks with Salsa Verde

Name: Grilled Swordfish Steaks with Salsa Verde
Yield: Serves 4
Ingredients: 1 large slice, white sandwich bread; 1/2 cup, extra-virgin olive oil; 2 tablespoons, juice from 1 lemon; 2 cups, loosely packed fresh parsley leaves, preferably flat-leaf parsley; 2 medium, anchovy fillets; 2 tablespoons, drained capers; 1 small, garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon); 1/8 teaspoon, salt; 1 recipe, Charcoal-Grilled or Gas-Grilled Swordfish Steaks (related)

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Main Courses

Fish & Seafood

Grilling & Barbecue

Thick swordfish steaks are a backyard cooking favorite as their dense, meaty flesh resists falling apart on the grill.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES4

Grilled Swordfish Steaks with Salsa Verde

A cookbook recipe exclusively for All-Access members from Master of the Grill

WHY THIS RECIPE WORKS

For the best swordfish recipe, our first step was to choose thicker steaks. Thinner steaks overcooked easily, while thicker pieces retained moisture better and were easier to handle on the grill. For our grilled swordfish steaks recipe, we ...

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