Grilled Swordfish with Lemon Caper Sauce

Name: Grilled Swordfish with Lemon Caper Sauce
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 steaks swordfish steaks (about 1 inch thick); 3 tbsp extra-virgin olive oil; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 4 tbsp unsalted butter; 2 garlic cloves, minced; 3 tbsp capers, drained, rinsed; 3 tbsp fresh lemon juice; 1 tsp lemon zest, finely grated; 3 tbsp fresh flat-leaf parsley, chopped; 8 lemon wedges (for serving)

Thick swordfish steaks grilled to a perfect char, then finished with a bright, briny lemon-caper butter sauce. A Mediterranean classic that comes together in under 30 minutes.

29 minMediumServes 4380 cal/serving

MediterraneanDinnerGrillPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 steaks swordfish steaks (about 1 inch thick)
3 tbsp extra-virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
4 tbsp unsalted butter
2 garlic cloves, minced
3 tbsp capers, drained, rinsed
3 tbsp fresh lemon juice
1 tsp lemon zest, finely grated
3 tbsp fresh flat-leaf parsley, chopped
8 lemon wedges (for serving)

Instructions

1

Pat 4 steaks swordfish steaks (about 1 inch thick) dry. Brush both sides with 3 tbsp extra-virgin olive oil and season generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Preheat the grill to medium-high heat (400-425°F / 200-220°C). Clean and oil the grates well, as swordfish can stick.
3

Grill the swordfish for 5-7 minutes per side, flipping only once, until the fish is opaque through the thickest part and reaches an internal temperature of 145°F (63°C). Transfer to a plate.
4

While the fish rests, make the sauce: in a small saucepan over medium heat, melt 4 tbsp unsalted butter. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 3 tbsp drained, rinsed capers, 3 tbsp fresh lemon juice, and 1 tsp finely grated lemon zest. Swirl for 1 minute until slightly thickened.
5

Remove sauce from heat and stir in 3 tbsp chopped fresh flat-leaf parsley. Spoon generously over the swordfish steaks and serve with 8 lemon wedges (for serving).

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Questions

What is Grilled Swordfish with Lemon Caper Sauce?

Thick swordfish steaks grilled to a perfect char, then finished with a bright, briny lemon-caper butter sauce. A Mediterranean classic that comes together in under 30 minutes. This reference files it under Mediterranean dinner: cooked on the grill, rated medium and about 29 minutes start to finish.

What temperature do I cook Grilled Swordfish with Lemon Caper Sauce at?

For Grilled Swordfish with Lemon Caper Sauce, the oven is set to 425 F (about 220 C) in step 2. The target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What should Grilled Swordfish with Lemon Caper Sauce look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until slightly thickened. A reading of 145 F on a thermometer settles it.

Why pat it dry first in Grilled Swordfish with Lemon Caper Sauce?

Step 1 reads: "Pat 4 steaks swordfish steaks (about 1 inch thick) dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of capers in Grilled Swordfish with Lemon Caper Sauce?

The entry for Grilled Swordfish with Lemon Caper Sauce calls for 3 tbsp capers, drained, rinsed. In its place: Chopped green olives give the same briny pop.

Is Grilled Swordfish with Lemon Caper Sauce keto-friendly?

A serving of Grilled Swordfish with Lemon Caper Sauce carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

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