Swordfish steaks are ideal for grilling. The thick and meaty fish is somewhat oily, making it easy to turn on the barbecue grate. Its mild, somewhat sweet flavor lends itself to this herbaceous sauce. Dried oregano contributes the sauce’s backbeat, while fresh mint and thyme add bright personality along with drained capers and pepperoncini.
When it comes to pickled pepperoncini peppers, I keep a jar of the sliced beauties in the fridge. Vinegary tart and only slightly spicy, they are a handy ingredient to have on hand for everything from nachos to sandwiches to vinaigrettes for chopped salads.
Grilled Swordfish with Herb and Caper Sauce
Yield: 4 servings
1 large garlic clove, minced
2 tablespoons fresh lemon juice, plus wedges for serving
1 teaspoon red wine vinegar
1 tablespoon capers, drained, coarsely chopped
1 tablespoon dried oregano
2 teaspoons coarsely chopped pickled pepperoncini
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh mint leaves
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
Vegetable oil for prepping grate
4 swordfish steaks, each about 8 ounces and 1-inch thick; see cook’s notes
Cook’s notes: Because swordfish is pricey, I usually serve smaller servings, 4- to 6-ounce portions. I buy two steaks and cut them in half. The sauce is also delicious served with tuna steaks.
1. In a small bowl, stir together garlic, juice, vinegar, capers, oregano, and pepperoncini. Let stand at least 10 minutes or up to 2 hours. Just before serving stir in thyme and mint. Add olive oil in thin steam, stirring to combine. Stir in salt to taste (remember the capers are salty).
2. Heat grill to medium. Clean grate and lightly oil (I like to use a folded-up square of paper towel clasped with spring-loaded tongs). Season swordfish with salt and pepper. Grill fish until grill marks form, then turn with thin spatula and cook – about 3 to 4 minutes per side. My husband prefers swordfish with a little pink strip in the center, so I take his swordfish off the heat after 3 minutes per side. Transfer fish to plates and top with herb-caper sauce. Serve with lemon wedges.
Source: Adapted from “Martha Stewart’s Grilling” from the kitchens of Martha Stewart Living (Clarkson Potter, $35)
Cooking question? Contact Cathy Thomas at firstname.lastname@example.org
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