Herby and bright is how we are pegging this simple yet amazing swordfish dish you can find at The Grand Marlin restaurant in Pensacola, Florida. Serve it with your favorite potato or rice preparation, a good salad, or even some fresh veggies. Either way, you can’t go wrong—unless you overcook it. It’s hard to beat the Big Green Egg for grilling game and fish like swordfish and tuna. This dish pairs perfectly with the Tito’s Citrus Squeeze.
Ingredients | Serves 4
- 4 8-oz. swordfish steaks (about 1 inch thick)
- 1 garlic clove, peeled
- 1 small shallot
- 1½ tsp. capers, drained
- 1 lemon, zested and juiced
- 1 tsp. finely chopped mint
- 1 cup lightly packed flat-leaf parsley
- ¼ tsp. red pepper flakes
- ¼ tsp. red wine vinegar
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper
Preparation
Make the salsa verde: Place the garlic and shallot into a mini food processor, and process until chopped. Scrape the sides. Add lemon juice and zest, capers, parsley, mint, red wine vinegar, chili flakes, and season with salt and pepper. Process until finely chopped, scraping down the sides occasionally. Slowly add olive oil, and process to desired consistency. Transfer the salsa verde to a bowl, and let sit at room temperature for 30 minutes.
Grill the Swordfish
Using a hot grill, scrape the grates, then brush them with a paper towel dipped in olive oil. Season both sides of the fish with olive oil, salt and pepper. Place the swordfish steaks on the grill, and cook until grill marks appear on the bottom and the fish releases easily, about 5 minutes. Turn the steaks over and then close the lid for 2 to 4 minutes more, or until the internal temperature of the swordfish reaches 130 degrees. Do not overcook. Transfer the steaks to a clean plate, and let them rest for 2 to 3 minutes. Serve, topped with salsa verde.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
