Juicy Grilled Swordfish Skewers with Italian Salsa Verde
If you need a quick seafood dish for the grill, these swordfish skewers deliver. Alternating swordfish and lemon on skewers keeps the fish moist as it grills in just minutes. Serve with Italian salsa verde for a bold, herb-forward finish.
Servings: 5 servings
Calories: 270kcal
Equipment
Ingredients
For the swordfish
- 3 swordfish steaks, about 2 lbs total
- 2 medium lemons, thinly sliced, plus more for serving
For the Italian salsa verde
- 2 cups finely chopped parsley
- 2 anchovies
- 1 large garlic clove
- 1 Tbsp capers, drained
- ½ medium lemon, zested and juiced
- pinch of red pepper flakes
- ½ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Make the sauce. Using a sharp knife, finely chop 2 cups parsley, 2 anchovies, 1 large garlic clove, 1 Tbsp capers and place in a medium mixing bowl with juice and zest from ½ a lemon, a pinch of red pepper flakes and ½ tsp of Kosher salt.
- Whisk with olive oil. Next, stream in ¼ cup olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.
- Preheat the grill. Preheat a grill with the lid down until an temperature of 450-475°F/245°C is reached.
- Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large 2-inch pieces. Season generously on all sides with Kosher salt and freshly ground black pepper.
- Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
- Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2-3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2-3 minutes, or until swordfish registers with an internal temperature of 130-135°F/54-57°C is reached. Remove from the grill and serve immediately with salsa verde!
Notes
- Grilling tips: Clean grates while hot. Preheat the grill well (it cools when opened). Don’t flip swordfish until it releases easily from the grates—if it sticks, let it cook longer.
Nutrition
Calories: 270kcal | Carbohydrates: 7g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 376mg | Potassium: 643mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2159IU | Vitamin C: 61mg | Calcium: 57mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
