Best 2 Grilled Swordfish Verde Recipes

Grilled swordfish verde is a delicious and flavorful dish that is perfect for a summer meal. The combination of the grilled swordfish and the zesty verde sauce creates a meal that is sure to please everyone at the table. Swordfish is a mild-flavored fish that is perfect for grilling, and the verde sauce adds a bright and tangy flavor that complements the fish perfectly. Whether you are grilling swordfish for a special occasion or a casual weeknight meal, this recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SWORDFISH WITH SALSA VERDE

Grilled Swordfish with Salsa Verde image

Provided by Marc Murphy

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Grated zest of 3 lemons, plus 2 halved lemons
10 cloves garlic, smashed
2 cups olive oil, plus more for the grill
1/4 cup fresh thyme, chopped
1 tablespoon Ottoman spice or Aleppo pepper
8 1-inch-thick swordfish fillets (8 to 10 ounces each)
1/2 small red onion, sliced 1/4 inch thick
1 small jalapeno pepper
1 tablespoon sherry vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
Juice of 1/2 lime
Kosher salt
2 avocados, pitted and quartered (skin on)
1 bunch watercress, trimmed
Flaky sea salt

Steps:

Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight.
Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno.
Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well.
Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes.
Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.

GRILLED SWORDFISH VERDE

Grilled Swordfish Verde image

Categories Food Processor Citrus Fish Herb Marinate Summer Grill/Barbecue Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 10

Ingredients

Avocado mayonnaise
1 cup thinly sliced green onions
3/4 cup (packed) cilantro leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 tablespoons grated lime peel
1 1/2 tablespoons golden brown sugar
1 tablespoon coarsely chopped seeded jalapeño chili
6 8-ounce swordfish steaks (about 3/4 inch thick)
1 cup hickory smoke chips, soaked in water 30 minutes, drained

Steps:

Blend first 7 ingredients in processor until almost smooth. Season with salt and pepper. Pour marinade into 13x9x2-inch glass baking dish. Add swordfish, turning to coat. Cover and refrigerate 2 hours, or let stand at room temperature 1 hour, turning fish twice.
Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Grill fish until cooked through, basting often with marinade, about 4 minutes per side.
Serve fish with avocado mayonnaise.

Tips:

Choose the right swordfish: Look for firm, fresh swordfish with a mild, slightly salty smell. Avoid fish that is slimy or has a strong odor.
Marinate the swordfish: Marinating the swordfish in a mixture of olive oil, lemon juice, herbs, and spices helps to infuse it with flavor and keep it moist during grilling.
Grill the swordfish over medium heat: This will help to prevent the fish from overcooking and becoming dry.
Cook the swordfish until it is just opaque in the center: Overcooked swordfish will be tough and dry.
Serve the swordfish immediately: Grilled swordfish is best enjoyed hot off the grill.

Conclusion:

Grilled swordfish is a delicious and healthy meal that is easy to prepare. By following these tips, you can ensure that your grilled swordfish is cooked to perfection and full of flavor. Whether you are a seasoned griller or a beginner, grilled swordfish is a dish that everyone will enjoy. So fire up your grill and give this recipe a try!