Here's What You'll Need
swordfish, lemon, parsley, anchovies, garlic, capers, red pepper flakes, salt, olive oil
Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a mixing bowl. Stream in olive oil and whisk until combined. Taste and adjust seasoning as needed.
Slice off swordfish skin, discard. Cut swordfish steaks into equal sized pieces about 2" wide. Season on all sides with salt and freshly ground black pepper.
If using metal skewers, alternate seasoned swordfish cubes with folded over slices of lemon. If using wooden skewers, soak in water for 1 hour first, then assemble the skewers.
Grease the grates with olive oil. Cook skewers 2-3 minutes on the first side, flip skewers over and cook an additional 2-3 minutes. Remove from the grill and serve immediately with salsa verde!