Dive into the flavors of the South of France with Chef Jean Bernard’s Swordfish on the Grill with Polenta & Salsa Verde.
A simple yet refined recipe — smoky swordfish, creamy polenta, and a zesty green sauce that brings summer to your plate.
Perfect for outdoor cooking and sharing with friends by the sea (or the backyard!).
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Recipe:
🔥 Heat your grill to 600°F — let it roar.
Lay the swordfish over high heat, 4–5 minutes per side, until golden and just tender inside.
Polenta cooks beside it, catching the same smoky summer energy.
Salsa Verde — the Riviera’s green kiss
• 2 Tbsp Parsley
• 2 Tbsp Mint
• 2 Tbsp Basil
• 1 Tbsp Garlic
• ½ Tbsp Lime Zest
• 2 Tbsp Capers
• ½ Lime Juice
• ½ Lemon Juice
• 1 Cup Olive Oil
• Salt to taste
Vibrant. Zesty. Pure Mediterranean seduction. ☀️
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Hey, this is Chef John Bernard. Let’s grill something local and delicious. We’re going to do saltfish on the grill with palanta and salsa verde. Salsa verde, 2 tbsp of parsley, 2 tbsp of mint, 2 tbsp of basil, 1 tbsp of garlic, half tbsp of zest of lime. For the capers, we’re going to 2 tbsp as well. And now half lime juice and half lemon juice. Add 1 cup of olive oil. Blend it until smooth and vibrant. Pull on top. A little trick. Put it in the freezer for 15 minutes. It’s going to get really cold and you can cut it without breaking it. Now we’re going to salt it and olive oil on the saltfish and palenta to grill it. Bring the grill very high at 600°. Then grill both the palenta and the swordfish about four to 5 minutes on each side depend on thickness of the swordfish.
Dining and Cooking