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!

  • Author: Laura
  • Prep Time: 5 -10 mins
  • Cook Time: 7-8 mins
  • Total Time: 18-20 mins.
  • Yield: 4-6 Servings 1x
  • Category: Seafood
  • Method: Grilling



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:

  • 45 Swordfish Steaks, thawed if necessary, about 68 oz. each, 1-inch thick, about 2 lb.

For Serving:

  • Lemon wedges


  1. Preheat Indoor or Outdoor Grill to Medium Heat. While grill is preheating, prepare the Sauce. (See Note 1).
  2. In a small bowl, mix together the garlic, capers, Pepperoncini, oregano, lemon juice, and wine vinegar. 
  3. 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)
  4. Turn and cook until desired doneness, another 2 1/2 – 3 1/2 minutes for Medium-Rare, or about 4 minutes for well done.
  5. Remove to serving plate.
  6. 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.


  1. 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.
  2. To get the criss-cross grill marks, rotate the steaks 90 degrees after 90 seconds.
  3. 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.
  4. 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.


Keywords: Grilled Swordfish

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