Grilled Swordfish with Italian Salsa Verde

Something Extra Winter 2016

Recipe Theme

Start the new year with Something Extra goodness...


Grilled Swordfish with Italian Salsa Verde

Grilled Swordfish with Italian Salsa Verde
Salsa Verde:
2 cloves garlic
1½ cups lightly packed fresh Italian parsley leaves
3 tbsp. packed fresh basil leaves
2 tbsp. capers
2 tsp. lemon juice
1½ tsp. finely grated lemon zest
6 tbsp. extra virgin olive oil
Freshly ground sea salt and pepper to taste
4 swordfish steaks (about 1½ lbs.)
8 oz. DeCecco Spaghetti No. 12 with Spinach, cooked according to package directions
Chicken stock (optional)
Lemon wedges (optional)

This Italian “salsa” is similar to pesto but gets its bright fresh flavor from parsley and lemon. Add an anchovy for a more pungent flavor.

Prep: 20 minutes Cook: 10 minutes Serves: 4

1. Chop garlic in a small food processor. Add parsley, basil, capers, juice and zest and pulse to finely chop herbs and capers. With the motor running, slowly drizzle in oil, mixing just until blended. Season with salt and pepper.
2. Season swordfish with salt and pepper and grill over medium-high heat for 3 minutes on each side or until nicely charred. Brush lightly with salsa mixture and grill until cooked through. Spread about 2 tsp. of salsa over the top of each steak.
3. Toss remaining salsa with hot cooked pasta, thinning with a little chicken stock if desired. Place on 4 plates and top each with a swordfish steak and lemon wedges. 

Nutritional Information:
Nutrition per serving: 617 calories, 37 g protein, 32 g total fat (5 g sat., 0 g trans),
44 g carbohydrate, 3 g fiber, 2 g sugar, 97 mg cholesterol, 292 mg sodium, 18 points


To add your comments, please log in.