This truly is a fantastic dish in case you want something different from the barbecue. The grilled swordfish already tastes great with that smoky flavour and then that delicious salsa verde on top. To lick your fingers!
Salsa verde is a green Italian sauce that actually goes well with everything: fish, meat and vegetables. Italians often use it with fresh grilled fish.
Grilling swordfish on the barbecue
Swordfish is super easy to prepare on the barbecue. It is a fairly firm fish that does not fall apart easily during preparation, like salmon does.
An additional advantage is that thick swordfish steaks can stay on the barbecue for a fairly long time. As a result, the steaks absorb the smoky flavour well, which complements the firm fish.
It is also easy to get a nice grill pattern on the swordfish fillets. To do this, turn the fish a quarter while grilling. This creates a beautiful diamond pattern.
We grill the swordfish using two heat zones. First of all, directly over the fire. Then we cook it for a few more minutes by the indirect grilling method.
Grilled swordfish steaks with salsa verde
- 2 swordfish steaks 175 to 225 gr
- olive oil
- 1 lemon zest and juice
- 1 clove garlic minced
- 5 sprigs parsley finely chopped
- 2 sprigs mint finely chopped
- 10 capers finely chopped
- 1 anchovy fillet finely chopped
- 1 tbsp Dijon mustard
- 90 ml olive oil extra virgin
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly grounded
- 1/2 tsp chili flakes optional
- Place all the ingredients for the salsa verde in a food processor. Grind everything, but not too fine. It may stay a bit coarse.
- Put the salsa verde in a bowl, cover it with aluminium foil and let it rest for half an hour.
- Prepare the barbecue for direct grilling. Maintain a temperature of about 220°C.
- Rub both sides of the swordfish fillets with olive oil. Then sprinkle the fish with salt and pepper.
- Cover kitchen paper with olive oil and rub it on the barbecue grill. Place the swordfish steaks on the barbecue and grill for 3 minutes on both sides. Turn the steaks a quarter after 1.5 minutes to get a lovely diamond pattern.
- Prepare the barbecue for indirect grilling and cook the swordfish for about 3 minutes until it has reached a core temperature of 55°C.
- Place the steaks on a plate and spread some of the salsa verde over them.