Food Recipes Grilled Swordfish and Asparagus With Parsley-Caper Salsa Be the first to rate & review! This impressive 30-minute meal is one you can whip up on a weeknight. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Published on May 31, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen Prep Time: 35 mins Total Time: 35 mins Servings: 4 Fire up the grill (or grill pan!) for this grilled swordfish recipe. Swordfish is mild-tasting and lean which makes the herby, oil-based caper sauce the perfect condiment. You’ll start by preparing the stir-together salsa and a lemon zest-infused marinade to brush all over the steaks. To prevent sticking, it’s important to oil the grill grates and the swordfish steaks, and the marinade makes it impossible to forget the latter while providing the seasoning, too. Then you’ll grill the asparagus and lemon until both are beautifully charred. The lemons sweeten as they char and the juice becomes the salsa’s final touch. Swap the asparagus for green beans or broccolini. Bulk up the meal with roasted potatoes, or rice zhuzhed up with cooked onion and simmered in broth à la rice pilaf. Ingredients 1 medium lemon 1/2 cup chopped fresh flat-leaf parsley 3 Tbsp. chopped pitted Castelvetrano olives 2 Tbsp. drained nonpareil capers, chopped 2 Tbsp. finely chopped shallot 5 1/2 Tbsp. extra-virgin olive oil, divided, plus more for grates and drizzling 3/4 tsp. plus 1/8 tsp. kosher salt, divided 1/2 tsp. freshly ground black pepper 4 5-oz. swordfish steaks (about 1 in. thick), patted dry 1 lb. fresh asparagus, trimmed Directions Preheat grill or a grill pan to medium-high (400°F to 450°F) for 5 minutes and lightly oil grates. Zest lemon to yield 2 teaspoons zest. Halve lemon; set aside. Stir together parsley, olives, capers, shallot, 3 tablespoons oil, 1/8 teaspoon salt, and 1 teaspoon lemon zest in a medium bowl. Whisk 2 tablespoons oil, 1/2 teaspoon salt, pepper, and remaining 1 teaspoon lemon zest in a small bowl. Brush halfof seasoning on 1 side of each steak. Place steaks, seasoned side down, on grill. Brush remaining seasoning on top. Grill until grill marks appear, about 4 minutes. Flip and grill until a thermometer inserted in steaks reads 135°F and fish is mostly cooked through with a slightly pink center, about 2 minutes. Transfer to a platter and tent with aluminum foil. Meanwhile, toss asparagus with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Grill, flipping often, until charred and tender, 4 to 6 minutes. While asparagus is grilling, place halved lemon, cut side down, on grates. Grill, undisturbed, until charred, 1 to 2 minutes. Juice 1 half to yield 2 tablespoons juice; stir into parsley mixture. Cut remaining half into quarters. Spoon salsa over fish and asparagus. Serve with lemon quarters and drizzle with oil. Make-Ahead: The parsley-caper salsa can be made 1 day ahead and refrigerated in an airtight container. Bring to room temperature before serving. Rate It Print