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.
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 cloves 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 wedges lemon wedges (for serving)
Instructions
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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.
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2
Preheat the grill to medium-high heat (400–425°F / 200–220°C). Clean and oil the grates well, as swordfish can stick.
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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.
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4
While the fish rests, make the sauce: in a small saucepan over medium heat, melt 4 tbsp unsalted butter. Add 2 cloves 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.
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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 wedges lemon wedges (for serving).