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

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).

Questions

Can I make Grilled Swordfish with Lemon Caper Sauce dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Grilled Swordfish with Lemon Caper Sauce keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Swordfish with Lemon Caper Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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