#swordfish #capers #salsaverde
This swordfish is lightly marinated and grilled to perfection. Swordfish is a great selection of fish to grill – it’s meaty enough to hold its texture compared to more delicate options that may fall apart. The salsa verde uses flat leaf parsley as the base herb where a small bit of jalapeño kicks up the heat and capers give it a complex, salty bite.
Ingredients
1⁄3 cup olive oil
2 tbsp fresh lime juice
3 garlic cloves, minced
1 tsp. coriander
1 tsp. paprika
4 swordfish steaks
1⁄3 cup extra virgin olive oil
11⁄2 large limes, juiced
1 bunch flat-leaf (Italian) parsley, finely chopped
11⁄2 tablespoon capers, drained and minced
2 cloves garlic, minced
jalapeno or more to taste, seeds removed, chopped
1⁄2 tsp honey to taste
salt and pepper to taste
Instructions
Step 1
Preheat grill over high heat.
Step 2
Make the marinade by combining olive oil, lemon juice, garlic, paprika, coriander and salt and pepper to taste. Allow to marinate for 15 minutes.
Step 3
While fish is marinating, make the salsa. In a bowl, combine olive oil, lime juice, flat-leaf parsley, capers, garlic and jalapeño. Taste and add honey if necessary to balance out the acidity.
Step 4
Once grill and grates are hot, grill over high heat for 5 minutes on one side, turn over and grill on the other side for about 4 minutes or until internal temperature reaches 145 degrees F.
Step 5
Serve the salsa on top of the grilled swordfish. Serve over brown rice or grilled vegetables.
A Healthier Michigan is dedicated to helping you create healthier lives, businesses and communities throughout Michigan.
Our mission is to help everyone in Michigan get healthier from the inside out. This means everything from giving you resources to help you make better decisions about diet and exercise, as well as information on creating and sustaining nurturing communities and successful businesses — everything you need to help create a healthier Michigan.
We also want to help you make sense of health care reform and what it means for you and your family.
Sponsored by Blue Cross Blue Shield of Michigan, a nonprofit mutual insurance company, and an independent licensee of the Blue Cross and Blue Shield Association. A Healthier Michigan is your online destination for resources and information that help you live your best life here in Michigan.
Blog topics include healthy lifestyle, community, business, health reform, seniors and events.
Thanks for visiting our page! We welcome discussion and look forward to hearing your thoughts. Please keep on topic, avoid personal attacks and refrain from using profanity. You can read more about our community guidelines here: http://ahmi.co/TKbd3L
Follow us!
Our website: http://ahealthiermichigan.org
Facebook: http://facebook.com/HealthierMI
Twitter: http://twitter.com/HealthierMI
Instagram: http://www.instagram.com/healthiermi
Grilling season is finally here, so let’s make a grilled swordfish with salsa verde. I love putting fish on the grill because it doesn’t require a lot of time to marinate compared to meat and chicken. Just 15 minutes is all you need. Swordfish is also a great selection of fish to grill because it’s meaty enough to hold up its texture compared to more delicate options that could fall apart. While it’s marinating, you’ll make your salsa verde. Flat leaf parsley is the base herb. We’ll add a bit of jalapeno to kick up the heat and capers give it a complex salty bite. Add olive oil and some lime juice. And make sure to taste as you go. This lime was a little bit too sour, so I added a splash of honey to balance it out. Make sure your grill is preheated and place the sword fish steaks on for about 5 minutes. You’ll flip and grill for another 3 to 5 minutes or until the internal temperature has reached 145° F. This is a perfect easy protein to grill this summer with other grilled vegetables, a fresh side salad, or some brown rice. The salsa verde really is a nice accompaniment and kicks it up a notch. Buying the steaks frozen is a great way to save some money. Just thaw it in the fridge overnight. And if you like this recipe, be sure to like and subscribe for more.