Grilled Swordfish With Pesto-Lemon-Caper Sauce

By Marian Burros

Published December 23, 1997

Total Time
25 minutes
Rating
4(209)
Comments
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Ingredients

Yield:6 servings

  • 1 ½ large bunches flat-leaf parsley

  • ¾ cup extra virgin olive oil

  • Juice of 1 lemon

  • Grated rind from 2 lemons

  • 1 tablespoon Dijon mustard

  • 1 cup diced red onion

  • 2 tablespoons capers

  • ⅓ cup chopped cornichons

  • 8 anchovy fillets, dried on paper towels

  • 6 swordfish steaks, 1-inch-thick

  • Olive oil for grilling

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 94 milligrams cholesterol; 498 calories; 26 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 2 grams fiber; 416 milligrams sodium; 29 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a food processor, combine all of the ingredients except the swordfish and the olive oil for grilling, and process until coarsely chopped.

  2. Step 2

    Rub the swordfish with olive oil, and grill on both sides until cooked, following the Canadian rule: measure at thickest point, and allow 8 to 10 minutes to the inch, turning once. Serve topped with the pesto-lemon-caper sauce.

Tip

  • This dish is also delicious with grilled chicken breasts.

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Ratings

4 out of 5
209 user ratings
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Comments

Dan

This is delicious. I used dill pickles instead of cornichons.

Fantastic! Titrate critical items

Made this once and the whole group was ecstatic. Requests came to make it again- and part of our regular rotation. The pesto can be over powered by anchovies and pickles. Best to start with half the recipe amounts and add a bit at a time to taste. We prefer the parsley, lemon and mustard to shine while the anchovy and pickle provide strong undertones.

Elaine

This came out very well. I didn't use cornichons, I only used 3 anchovies rather than 8, and I substituted basil for the parsley. Probably also used a little less olive oil than called for. One could use this on a fish but also for a dressing with some mixed greens, tossed with a light amount. Highly recommend!

Fantastic! Titrate critical items

Made this once and the whole group was ecstatic. Requests came to make it again- and part of our regular rotation. The pesto can be over powered by anchovies and pickles. Best to start with half the recipe amounts and add a bit at a time to taste. We prefer the parsley, lemon and mustard to shine while the anchovy and pickle provide strong undertones.

Julie

There was a lot of parsley for my taste, so I might reduce the parsley a bit the next time. Also, might sub in whole grain mustard for the dijon, and wait to add it in until after the processing. Otherwise, excellent! Loved the flavor of the sardines and capers.

Kathy

Used lime instead of lemon. Superb!

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