Swordfish on the grill with Italian salsa! Yum!

We have never cooked with swordfish before but the Italian way of cooking this delicious fish is simple and flavorful. Swordfish is not the most affordable but once and awhile we need to splurge on ourselves don't we?


Swordfish with Salsa Verde

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients:

4 pieces of skinless, boneless swordfish fillets or steaks
1 Tbsp of extra virgin olive oil
Salt
Fresh ground black pepper
1 lime cut in half, with 1 of the halves cut into 4 wedges
3 Tbsps of chopped fresh Italian flat parsley
3 Tbsps of chopped fresh basil
1 Tsp of capers chopped
2 Tbsps of chopped scallions
2 Tbsps of chopped green peperoncini
3 Tbsps of chopped fennel


Directions:

Preheat the grill to high heat. Preheat the oven to 325F. Rub 1/2 tsp of olive oil over one side of the fish fillets. Season the fillets with salt and pepper. Place all the fillets on the grill and cook for 30 seconds. Lift and rotate each fillet 45 degrees. Cook for another 30 seconds and flip. Repeat the grilling and rotating on the other side of the fillets. 

Roll out 14 inches of aluminum foil on the table and place the fillets in the center. Add 1 Tbsps of water and anz herb stems remaining from the chopped herbs. Wrap the foil up to seal it loosely, place it in the oven, and cook until the fish is warmed through, about 5 minutes.

Using the small holes of a box grater, grate the zest from one of the lime halves into a bowl. Add the parsley, basil , scallions, peperoncini, capers and fennel to make your salsa verde. Season with salt and pepper. Squeeze the zested lime half into the bowl and stir in the juice. Mix in the remaining olive oil. Remove the swordfish from the foil and divide the fillets among 4 plates. Spoon the salsa verde over the fish and serve with the lime wedges. Enjoy!