Name: Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 swordfish steaks (about 2 lbs total); 2 medium lemons, thinly sliced (plus more for serving); Kosher salt, generous amount for seasoning; Freshly ground black pepper, to taste; Olive oil or grill spray, for greasing grill; 2 cups finely chopped parsley; 2 anchovies; 1 large garlic clove; 1 Tbsp capers, drained; Juice and zest of ½ medium lemon; Pinch of red pepper flakes; ½ tsp Kosher salt; ¼ cup extra virgin olive oil

Jump to Recipe· 3.9 from 9 reviews

If you’re on the hunt for a dish that delivers bold flavors with a fresh Mediterranean twist, look no further than this Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe. Perfect for warm-weather dining or impressing guests at your next cookout, these skewers burst with tender, smoky swordfish bites perfectly complemented by a vibrant, herb-packed salsa verde. The combination of grilled lemon slices and the zesty, garlicky sauce creates an irresistible harmony that feels both light and satisfying. Once you try this recipe, it’s bound to become a favorite for alfresco meals and special occasions alike.

Ingredients You’ll Need

Two white bowls sit on a white marbled surface, each showing a different stage of making a green herb mixture. The left bowl has five distinct layers shaped in small piles: deep green chopped herbs, pale yellow lemon zest, finely chopped white garlic, a brown olive paste, and a light olive mixture, each with rough textures. The right bowl shows the blended result where all ingredients mixed into a shiny dark green herb sauce with a few yellow streaks of oil. A small metal whisk rests inside the bowl, partially submerged in the sauce. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully simple, relying on fresh, quality ingredients that each play a vital role in building layers of flavor and texture. From the firm, meaty swordfish to the fresh parsley and zingy lemon, every component deserves your attention to make this dish truly shine.

Swordfish steaks (3, about 2 lbs total): Choose thick, fresh steaks for juicy, meaty skewers that hold together well on the grill.
Lemons (2 medium, thinly sliced plus more for serving): Their brightness balances the fish, and grilling the slices adds a smoky, citrusy note.
Finely chopped parsley (2 cups): The vibrant green herb is the backbone of the salsa verde, delivering fresh, earthy flavor.
Anchovies (2): These add a deep, savory umami punch that you won’t even notice but will definitely taste.
Garlic clove (1 large): For that unmistakable fragrant aroma and slight kick.
Capers (1 Tbsp, drained): Their tangy saltiness complements the fish and salsa perfectly.
Lemon zest and juice (from ½ medium lemon): Intensifies the citrus flavor in the sauce without overpowering it.
Red pepper flakes (pinch): Adds a subtle warmth that lifts the entire dish.
Kosher salt (½ tsp plus more for seasoning): Essential for seasoning and balancing flavors, especially on the swordfish.
Extra virgin olive oil (¼ cup): Provides richness and helps emulsify the salsa verde into a luscious dressing for the skewers.

How to Make Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe

Step 1: Craft the Italian Salsa Verde

Begin by finely chopping 2 cups of fresh parsley along with 2 anchovies, 1 large garlic clove, and 1 tablespoon of capers. Place this fragrant mix into a medium bowl, then add the zest and juice from half a lemon, a pinch of red pepper flakes, and half a teaspoon of kosher salt. Now stream in the extra virgin olive oil, whisking until everything is beautifully combined. Taste your salsa verde and adjust seasoning if needed—it should be vibrant, balanced, and bursting with herbaceous, salty goodness.

Step 2: Preheat Your Grill

Get your grill ready by preheating with the lid down until it reaches a sizzling 450 to 475 degrees Fahrenheit. This high heat is crucial to achieving that sought-after char on the swordfish without overcooking it, sealing in juices and flavor.

Step 3: Prepare the Swordfish Steaks

Carefully remove the skin from the swordfish steaks and discard it. Then cut the flesh into large, roughly 2-inch chunks. Season generously on all sides with kosher salt and freshly ground black pepper. This simple seasoning lets the natural flavor of the swordfish shine through once grilled.

Step 4: Assemble the Skewers

If you’re using metal skewers, assemble them by alternating pieces of swordfish with folded lemon slices for that extra citrus kick. Aim for about 3 to 4 chunks of swordfish per skewer to give each bite perfect balance. If you’re using wooden or bamboo skewers, remember to soak them in water for at least an hour beforehand to prevent burning on the grill.

Step 5: Grill the Swordfish Skewers

Before placing your skewers on the grill, lightly coat the grates with olive oil or use a grill spray to prevent sticking. Place the skewers down and cook for 2 to 3 minutes on the first side until the swordfish easily releases from the grates. Flip over carefully—grill gloves are your best friend here—and cook for another 2 to 3 minutes until the internal temperature reaches 130 to 135 degrees Fahrenheit. This ensures the swordfish remains tender and juicy.

How to Serve Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe

A white round plate with a white cloth on it holds several metal skewers each threaded with grilled white fish pieces showing light brown grill marks, and yellow lemon slices between the fish. The fish is topped with small green herb sauce dollops. At the top right of the plate, there is a small bowl filled with the same green herb sauce and a spoon resting inside. The background is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are the perfect finishing touch—squeezing a bit of fresh juice right before each bite brightens the whole dish. You can also sprinkle extra chopped parsley for a pop of color and herbaceous aroma that pairs beautifully with the savory swordfish and zesty salsa verde.

Side Dishes

Serve these skewers alongside light, complementary sides such as a crisp arugula or mixed greens salad dressed simply with lemon and olive oil, or some roasted baby potatoes tossed with herbs for a heartier option. Grilled vegetables like asparagus or zucchini also make brilliant companions, creating a wholesome Mediterranean-inspired meal.

Creative Ways to Present

For a stunning presentation, arrange the skewers on a platter lined with fresh greens and scatter extra lemon slices and parsley sprigs around. Drizzle some additional salsa verde on the plate for dipping. If you’re hosting, serving each skewer over a bed of herbed couscous or creamy polenta can elevate the experience and impress your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover swordfish skewers, store them in an airtight container in the refrigerator for up to two days. Keep the salsa verde separate until ready to serve so it retains its fresh flavor and texture.

Freezing

While swordfish is best enjoyed fresh, you can freeze the raw, seasoned chunks before assembling skewers. Place them in a freezer-safe bag for up to one month. Avoid freezing after grilling since the texture may change negatively upon thawing.

Reheating

To reheat leftover grilled swordfish skewers, gently warm them in a 300-degree Fahrenheit oven for about 10 minutes covered with foil to prevent drying. Avoid microwaving, which can make the fish rubbery. Serve with freshly made or chilled salsa verde for the best experience.

FAQs

Can I use another type of fish instead of swordfish?

Absolutely! Firm, meaty fish like tuna or halibut make great substitutes and hold up well on the grill, preserving that juicy texture crucial to this recipe.

Is it necessary to use anchovies in the salsa verde?

While anchovies add wonderful depth and umami, you can omit them if you prefer a milder sauce. The salsa verde will still be bright and flavorful thanks to the parsley, capers, and lemon.

How do I know when the swordfish is perfectly cooked?

The ideal internal temperature is between 130 and 135 degrees Fahrenheit. The fish should feel firm but still slightly springy and juicy when pressed gently.

Can I prepare the salsa verde in advance?

Definitely! The salsa verde actually benefits from sitting for at least an hour to let flavors meld. Just store it in the refrigerator in a sealed container until ready to serve.

What if I don’t have a grill—can I cook the skewers another way?

Yes! You can cook them under a broiler or on a grill pan on the stove. Just keep a close eye to avoid overcooking and adjust your times accordingly.

Final Thoughts

There is something truly joyful about biting into these Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe—the perfect union of smoky, tender fish and vibrant, herbaceous sauce that transports you straight to the Mediterranean coast. Whether you’re grilling for a casual family dinner or a festive gathering, this recipe promises to delight every palate and become a beloved classic in your culinary repertoire. Give it a try and watch your friends and family ask for seconds!

Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe

Ingredients You’ll Need