Grilled or pan-seared swordfish steaks topped with a bright, make-ahead mint, caper and lemon salsa — an easy, high-impact dish for entertaining.
Ingredients
20 fresh mint leaves, chopped
1 jar (2½ oz.) Sicilian capers in salt, well-rinsed and chopped
1 tbs. grated lemon zest
4 tbs. fresh lemon juice, divided
6 tbs. Sicilian extra virgin olive oil, divided
1 large clove garlic, finely chopped
2 tbs. fresh chopped Italian parsley, divided
1 tbs. chopped fresh basil
freshly ground black pepper to taste
4 swordfish steaks, about 10 oz. each
Directions
Combine the mint, well-rinsed capers, lemon zest, half the lemon juice, half the olive oil, garlic, half the parsley, basil and pepper for the salsa; set aside.
In a shallow dish, mix the remaining lemon juice, olive oil, parsley and a pinch more pepper as a marinade. Coat the swordfish, cover and refrigerate 30 minutes, turning once.
Grill or pan-sear the steaks 3-4 minutes per side and plate. Pass the salsa separately.
