Grilled 6oz swordfish, Capers, Tomatoes, Herb Oil, Grilled vegetables.
The Story
Our swordfish steak brings the Mediterranean coastline to your table with its meaty texture and bold flavors. The fish is grilled to perfection and crowned with a vibrant herb oil that mingles beautifully with briny capers and fresh tomatoes. It's the kind of dish that makes you close your eyes and imagine seaside tavernas.
Make it at Home
Mediterranean Grilled Swordfish with Herb Oil & Capers
This restaurant-quality swordfish delivers all the flavors of a coastal Mediterranean meal right in your kitchen. The herb oil adds brightness while capers and tomatoes provide the perfect salty-sweet contrast to the meaty fish.
Ingredients
4 swordfish steaks (6 oz each)
1/4 cup extra virgin olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 tsp fresh thyme leaves
2 cloves garlic, minced
2 tbsp capers, drained
1 cup cherry tomatoes, halved
2 medium zucchini, sliced lengthwise
1 lemon, juiced
salt and black pepper to taste
Instructions
1
Make the herb oil by combining olive oil, parsley, basil, thyme, and minced garlic in a small bowl. Season with salt and pepper, then set aside to let flavors meld.
2
Preheat your grill or grill pan to medium-high heat. Pat swordfish steaks dry and season both sides generously with salt and pepper.
3
Brush zucchini slices with a little herb oil and season with salt and pepper. Grill for 3-4 minutes per side until tender with nice grill marks. Remove and keep warm.
4
Grill swordfish steaks for 4-5 minutes per side, or until internal temperature reaches 145°F and fish flakes easily. Don't overcook as swordfish can become dry.
5
While fish cooks, quickly sauté cherry tomatoes and capers in a pan with a splash of the herb oil for 2-3 minutes until tomatoes just start to soften.
6
Plate the swordfish alongside grilled zucchini, spoon the warm tomato-caper mixture over the fish, and drizzle generously with the remaining herb oil. Finish with a squeeze of fresh lemon juice.
