Buzz
Photo by Greg DuPree; Food Styling by Chelsea Zimmer; Prop Styling by Claire Spollen.Grill up some swordfish (or use a grill pan!) for this flavorful recipe. Swordfish is mild yet lean, making it the perfect match for the herb-filled, oil-based caper sauce. Start by mixing together the salsa and lemon zest-infused marinade, which you’ll use to brush onto the swordfish steaks. To keep the fish from sticking, be sure to oil both the grill grates and the steaks themselves — the marinade will help with this while also adding flavor. Grill the asparagus and lemon slices until they are beautifully charred. As the lemons grill, they become sweet, and their juice adds a lovely finish to the salsa.
Consider swapping the asparagus for green beans or broccolini. You can also pair the meal with roasted potatoes or rice cooked with onions and simmered in broth, as with rice pilaf.
Ingredients List
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1 medium-sized lemon
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1/2 cup freshly chopped flat-leaf parsley
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3 tablespoons chopped Castelvetrano olives, pitted
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2 tablespoons nonpareil capers, drained and chopped
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2 tablespoons finely minced shallot
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5 1/2 tablespoons extra-virgin olive oil, divided, with extra for drizzling and grilling
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3/4 teaspoon kosher salt, plus an additional 1/8 teaspoon
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1/2 teaspoon freshly ground black pepper
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4 5-oz. swordfish steaks (approximately 1 inch thick), patted dry
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1 lb. fresh asparagus, trimmed
Instructions
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Preheat your grill or grill pan to a medium-high heat (400°F to 450°F) for 5 minutes. Lightly oil the grates. Zest the lemon to get 2 teaspoons of zest, then slice it in half and set it aside.
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In a medium bowl, combine parsley, olives, capers, shallot, 3 tablespoons of olive oil, 1/8 teaspoon of salt, and 1 teaspoon of lemon zest.
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In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, pepper, and the other teaspoon of lemon zest. Brush this mixture on one side of each swordfish steak.
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Place the steaks, seasoned side down, on the grill. Brush the remaining seasoning over the top of the steaks. Grill for about 4 minutes until grill marks appear. Flip the steaks and cook for an additional 2 minutes, until a thermometer inserted into the thickest part reads 135°F, and the fish is mostly cooked through with a slightly pink center. Remove from the grill and cover loosely with aluminum foil.
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While the fish grills, toss the asparagus with the remaining 1/2 tablespoon of olive oil and 1/4 teaspoon of salt. Grill the asparagus, turning frequently, for 4 to 6 minutes, until it is tender and charred.
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Place the lemon halves, cut side down, on the grill and cook for 1 to 2 minutes, until they are charred. Squeeze the juice from one half to yield about 2 tablespoons of juice, then stir this into the parsley mixture. Cut the remaining half into quarters. Spoon the parsley-caper salsa over the grilled fish and asparagus. Serve with the lemon wedges and drizzle with extra olive oil.
Make-Ahead Tip: Prepare the parsley-caper salsa up to 1 day ahead and store it in an airtight container in the refrigerator. Bring it to room temperature before serving.
