Greek · Lunch
Grilled Swordfish with Caper Sauce
Thick swordfish steaks grilled over high heat and finished with a sharp caper, lemon, and olive oil sauce, a Greek island summer dish.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
28gFat
8gCarbs
1gSugar
2gFiber
720mgSodium
88mgChol
Goes well with
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international
Instructions
1
Prep
Pat swordfish steaks dry and brush with 1 tbsp olive oil. Season both sides with salt, pepper, and oregano. Whisk remaining 4 tbsp olive oil, lemon juice, capers, minced garlic, and parsley together in a small bowl until combined.
2
Grill
Heat grill to high heat. Place swordfish steaks on the grate and grill 5–6 minutes per side until deep grill marks form and flesh is just opaque through the centre.
3
Plate
Transfer swordfish to plates and spoon caper sauce generously over each steak. Serve immediately with steamed greens alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 swordfish steaks (12 oz each)
- 60ml (1/4 cup) extra virgin olive oil
- 4 tbsp lemon juice
- 3 tbsp capers
- 1 garlic clove
- 15g (small handful) flat-leaf parsley
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 400g (14 oz) steamed greens