INGREDIENTS
For the swordfish:
3 (1 ¾-2 lbs. total) swordfish steaks
2 large lemons thinly sliced, plus more for serving
For the Italian salsa verde:
2 cups finely chopped parsley
2 anchovies
1 large garlic clove
1 Tbsp. capers drained
½ lemon zested and juiced
Pinch of red pepper flakes
½ tsp. Kosher salt
¼ cup extra virgin olive oil
DIRECTIONS
Make the sauce. Using a sharp knife, finely chop all Italian salsa verde ingredients, then place in a medium mixing bowl.
Whisk with olive oil. Next, stream in the olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed.
Preheat the grill. Preheat a grill with the lid down until an temperature of 450-475F is reached.
Prepare the swordfish. Carefully slice off swordfish skin, then discard. Cut remaining swordfish steaks into large, roughly equal sized pieces about 2” wide.
Season generously on all sides with Kosher salt and freshly ground black pepper.
Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned swordfish cubes with folded over slices of lemon. We recommend 3-4 pieces of swordfish per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
Grill swordfish. When the grill is hot, lightly grease the grates with olive oil or grill spray. Carefully place the skewers down, then cook 2-3 minutes on the first side, or until the swordfish easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!) and cook an additional 2-3 minutes or until swordfish registers with an internal temperature of 130-135 F° is reached. Remove from the grill and serve immediately with salsa verde.
