Swordfish with Oregano Caper Sauce
This super-quick and easy Swordfish is adapted only slightly from this recipe from Martha Stewart. I used white wine vinegar instead of red, and also used already-sliced pepperoncinis.
This dish takes just minutes to prepare – you can make the sauce while your grill preheats, and cooking a 1” swordfish takes about 6-8 minutes. So you can have it on the table in about 20 minutes!
- Prep Time: 5 -10 mins
- Cook Time: 7-8 mins
- Total Time: 18-20 mins.
- Yield: 4-6 Servings 1x
- Category: Seafood
- Method: Grilling
Ingredients
Scale
For the Sauce:
- 1 large clove garlic, minced
- 2 Tbls Fresh Lemon Juice
- 1 tsp. Wine Vinegar – I used White
- 1 Tbls Capers, rinsed and chopped
- 1 Tbls Dried Oregano
- 1 1/2 Tbls. Sliced Pepperoncini, chopped
- 1 Tbls. Chopped Fresh Thyme leaves
- 1 Tbls. Chopped Fresh Mint leaves
- 4 Tbls. Extra-Virgin Olive Oil, plus more for grill
For the Fish:
- 4–5 Swordfish Steaks, thawed if necessary, about 6–8 oz. each, 1-inch thick, about 2 lb.
For Serving:
- Lemon wedges
Instructions
- Preheat Indoor or Outdoor Grill to Medium Heat. While grill is preheating, prepare the Sauce. (See Note 1).
- In a small bowl, mix together the garlic, capers, Pepperoncini, oregano, lemon juice, and wine vinegar.
- Season the Swordfish steaks with Salt and Pepper. Lightly oil the grill or grillpan. Place swordfish on grill, leaving it about 3-3 1/2 minutes, until grill marks are nice and dark golden. (See Note 2)
- Turn and cook until desired doneness, another 2 1/2 – 3 1/2 minutes for Medium-Rare, or about 4 minutes for well done.
- Remove to serving plate.
- Finish the sauce by adding the fresh thyme and mint, and the olive oil. Season sauce with a bit more salt and pepper. Spoon over steaks. Serve.
Notes
- You can start the sauce a few hours in advance. But wait until just prior to serving to add the fresh thyme, mint, and the olive oil.
- To get the criss-cross grill marks, rotate the steaks 90 degrees after 90 seconds.
- When the steaks are Medium Rare, you will still see a bit of translucent flesh in the middle of the steak. Carryover cooking will make it perfectly juicy.
- 1 serving is a 6.5 oz. steak. Assuming 32 oz. fish, the recipe will serve 5 people with 6 oz steaks, or 4 people with 8 oz. steaks.
Nutrition
- Serving Size: 1/5 Recipe
Keywords: Grilled Swordfish
Find it online: https://hummingbirdthyme.com/swordfish-with-oregano-caper-sauce/
