Seafood

Grilled Swordfish with Herb Salsa Verde — served

Serving

Seafood Quick & easy

Grilled Swordfish with Herb Salsa Verde

Name: Grilled Swordfish with Herb Salsa Verde
Total time: 25 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 swordfish steaks (6 oz each); 3 tbsp olive oil, divided; salt and black pepper to taste; 1 cup chopped fresh parsley; 2 tbsp chopped fresh mint; 1 clove garlic, minced; 1 tbsp capers, chopped; 1 tbsp red wine vinegar; 1/4 cup extra-virgin olive oil; 1/2 lemon, juiced

Meaty swordfish steaks grilled until charred and topped with a bright, herby salsa verde.

25 minutes

Serves 4

Dinner

11 min prep

19 min cook

Contains common allergens

Fish Seafood

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Preheat a grill to medium-high heat.
2
Brush swordfish steaks with 1 tbsp olive oil and season with salt and pepper.
3
Grill 4-5 minutes per side until grill marks form and fish is opaque throughout.
4
Meanwhile, combine parsley, mint, garlic, capers, red wine vinegar, extra-virgin olive oil, and lemon juice in a bowl.
5
Season the salsa verde with salt and pepper to taste.
6
Spoon salsa verde over the grilled swordfish and serve.

Grilled Swordfish with Herb Salsa Verde — plated and served — Serving moment. How Grilled Swordfish with Herb Salsa Verde looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 50

Great leftovers 50

Pantry-friendly 48

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

220

Calories

0 g

Protein

2 g

Carbs

24 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Salsa verde is an Italian herb sauce built from parsley, capers, and vinegar, traditionally spooned over grilled meats and fish. Swordfish's dense, steak-like texture takes especially well to the grill and stands up to the sauce's bright acidity.

Listahan note

This version keeps the salsa verde chunky rather than blending it smooth, so it stays a spoonable topping rather than a thin sauce.

Technique cues

Oil the grill grates well before adding the fish; swordfish is dense but still sticks easily if the grates are not properly prepped.
Let the fish sit undisturbed for the full grilling time on each side — moving it too soon tears the crust that is forming.
Chop the salsa verde ingredients by hand rather than in a food processor for the best texture; a processor turns it into more of a paste.

Kitchen flow

Parallel prep: Make the salsa verde while the grill preheats so the flavors have time to meld before serving.
Make-ahead: The salsa verde can be made up to a day ahead and keeps well refrigerated, though it is brightest made fresh.
Leftover move: Spoon leftover salsa verde over roasted vegetables or scrambled eggs the next morning.
Cleanup rhythm: The grill does the main cooking, so cleanup is mostly one cutting board and one bowl for the salsa verde.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Swordfish steaks

Main protein

Purpose: Its firm, meaty texture holds together on the grill better than more delicate fish and takes well to bold toppings.

Handling: Bring to room temperature and pat dry before grilling for the best sear.

Adaptation: Halibut or a thick tuna steak both work with the same grilling method.

Fresh parsley and mint

Herb base

Purpose: They give the salsa verde its color and fresh, slightly peppery flavor.

Handling: Chop finely by hand just before serving so the herbs stay bright rather than bruised.

Adaptation: Basil can stand in for mint for a different but still fresh profile.

Capers

Salty accent

Purpose: Their briny pop cuts through the richness of the grilled fish.

Handling: Chop roughly so they distribute through the sauce rather than sitting as whole pieces.

Adaptation: Chopped green olives give a similar briny effect.

Red wine vinegar and lemon juice

Acid

Purpose: They balance the olive oil and keep the salsa verde tasting fresh rather than heavy.

Handling: Whisk into the oil gradually so the sauce comes together rather than separating.

Adaptation: Sherry vinegar works as an alternative to red wine vinegar.

Technique notes

Season the fish simply with just salt and pepper — the salsa verde is doing the flavor work, so the fish itself should stay clean-tasting.
Check doneness by gently flaking the thickest part with a fork; swordfish should be opaque throughout but still moist.
Spoon the salsa verde on right before serving rather than during grilling, so its fresh herb flavor does not cook off.

Ingredient swaps

Fish-free direction: This dish is built around swordfish; a well-seasoned grilled chicken breast with the same salsa verde is a reasonable alternative for a fish-allergic diner.
Caper-free direction: Omit the capers and add a pinch of extra salt and a squeeze of lemon for brightness instead.
Herb swap: Basil or cilantro can replace some or all of the parsley for a different regional flavor twist.

Serve alongside

Grilled zucchini and summer squash
Herbed couscous
Simple tomato salad
Chilled rosé
Sparkling water with lemon
Dry white Vermentino

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftover fish and salsa verde separately in sealed containers for up to 2 days.
Reheat the fish gently in a low oven or serve cold over salad rather than microwaving, which dries it out.
Freezing is not recommended for the salsa verde, since the fresh herbs lose their brightness.

Equipment

Outdoor or stovetop grill
Sharp knife for chopping herbs
Mixing bowl

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