Juicy Grilled Swordfish Skewers with Italian Salsa Verde Recipe
These juicy grilled swordfish skewers are perfectly paired with a vibrant Italian salsa verde made from fresh parsley, anchovies, capers, and lemon. The swordfish is seasoned and grilled to perfection, delivering a flavorful and healthy seafood meal ideal for a summer cookout or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Swordfish Skewers
- 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
Italian Salsa Verde
- 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
Instructions
- Make the sauce. Using a sharp knife, finely chop 2 cups parsley, 2 anchovies, and 1 large garlic clove. Add 1 Tbsp capers to a medium mixing bowl along with the chopped ingredients. Add the juice and zest from ½ a lemon, a pinch of red pepper flakes, and ½ tsp Kosher salt.
- Whisk with olive oil. Stream in ¼ cup extra virgin olive oil while whisking until the mixture is thoroughly combined. Taste and adjust the seasoning as needed to balance flavors.
- Preheat the grill. Preheat a grill with the lid down until it reaches a temperature of 450-475°F (245°C) to ensure a hot surface for cooking.
- Prepare the swordfish. Carefully slice off the swordfish skin and discard. Cut the swordfish steaks into large 2-inch pieces and season generously on all sides with Kosher salt and freshly ground black pepper.
- Assemble the skewers. If using metal skewers, alternate pieces of seasoned swordfish cubes with folded lemon slices, aiming for 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak them in water for 1 hour before assembling to prevent burning.
- Grill swordfish. Lightly grease the grill grates with olive oil or grill spray. Place the skewers on the hot grill and cook for 2-3 minutes on the first side until the swordfish easily releases from the grates. Flip the skewers and grill for an additional 2-3 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium doneness.
- Serve immediately. Remove skewers from the grill and serve hot with the prepared Italian salsa verde and extra lemon slices for squeezing.
Notes
- Soaking wooden or bamboo skewers before grilling prevents them from burning.
- Use grill gloves when flipping the skewers for safety and ease.
- The swordfish is best cooked to medium for a juicy, tender texture; avoid overcooking.
- You can adjust the amount of red pepper flakes in the salsa verde for desired heat level.
- Leftover salsa verde can be refrigerated for up to 2 days and used as a condiment for other grilled meats or vegetables.
