SWORDFISH WITH GREEN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
- Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
- Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yolisa Yolie
[email protected]I'm not sure what went wrong, but my swordfish turned out really dry. I think I might have overcooked it.
Son Goko
[email protected]I'm allergic to seafood, so I can't try this recipe. But it looks delicious!
MrUpfront360 photogenic
[email protected]Overall, I thought this recipe was pretty good. The swordfish was cooked well and the green sauce was tasty. I would definitely make it again.
charles amadi
[email protected]The green sauce was a bit too spicy for my liking. I think I'll use less chili next time.
Eric Brown
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler swordfish recipes in the future.
Asmita Phuyal
[email protected]I love the combination of flavors in this dish. The swordfish is mild and flaky, while the green sauce is bright and tangy. It's a perfect balance.
Siv Sada
[email protected]This recipe is a great way to use up leftover swordfish. I had some grilled swordfish in the fridge and the green sauce really brought it back to life.
SUSHIL RAJ
[email protected]The green sauce was a bit too oily for my taste. I think I'll try making it with less olive oil next time.
Tricia
[email protected]This dish is definitely a keeper! I'll be making it again and again.
Misti Rahman Mou
[email protected]I'm not a big fan of swordfish, but I really enjoyed this recipe. The green sauce was particularly good.
Aziz Traidi
[email protected]Delicious! I served this dish with roasted vegetables and it was a hit with my guests.
Micheal
[email protected]The swordfish was cooked perfectly, but the green sauce was a bit bland. I added some extra lemon juice and capers, which helped to brighten it up.
Yvonne Brooks
[email protected]Not a fan of the green sauce. It was too acidic for my taste.
Usman Noor Muhammad
[email protected]This recipe was easy to follow and the end result was amazing! The swordfish was moist and flaky, and the green sauce was bursting with flavor. My family loved it!
Ashika Chhablial stha
[email protected]The swordfish came out a bit dry, but the green sauce was delicious. I think I might try cooking the fish for a shorter amount of time next time.
Bhim Kishan
[email protected]I've tried many swordfish recipes before, but this one with the green sauce is definitely my favorite. The sauce is so flavorful and tangy, and it pairs perfectly with the mild taste of the swordfish. I will definitely be making this again and again.
andy brioso
[email protected]This swordfish with green sauce was an absolute delight! The fish was cooked to perfection, tender and flaky, while the green sauce added a vibrant, herbaceous flavor that complemented the swordfish beautifully. I highly recommend this recipe to anyo