Swordfish grilled with salsa verde

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  • 4 pieces of Swordfish fillet
  • 3 tbsp capers chopped
  • 1 clove of garlic pressed
  • 8 pieces of anchovy fillet (Zallo) minced meat
  • 2 tsp mustard
  • small bunch of parsley chopped
  • 2 tbsp lemon juice
  • 1 dl olive oil for the salsa
  • olive oil
  • salt and freshly ground pepper

  • Kitchen: Italian
  • Meal: Appetizer
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Passive time: 25 minutes
  • Portions 4 persons

Preparation method

Wash and chop the parsley for the salsa, mix the lemon juice and mustard and add the olive oil while stirring. Coarsely chop the anchovy fillet, squeeze the garlic over the dressing. Add pieces of anchovies, capers and herbs and mix briefly with the hand blender. The mixture may retain structure. Season the swordfish with salt and pepper and brush the fillets with oil. Heat a grill pan and grill the swordfish, depending on the thickness, for 4 to 6 minutes. Serve the salsa verde with grilled swordfish.