Swordfish & Herb Salsa Verde is what summer is all about! Lighting the grill in the backyard at the end of a hot day, ready to enjoy fresh summer flavor. This dish will always remind me of Nantucket summer nights, as it was always to hot to cook in the kitchen in the summer, and this was a recipe that we enjoyed often!
I enjoy cooking food from around the world on the grill, as many countries have great cuisine cooked over fire! This one has an Italian background, although I have seen very similar in Greece, where we picked up swordfish at the market to take to friends, and they cooked it over the grill with similar herbs and flavors.
Mint, oregano and lemon are totally uplifting.
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Keep it light, summery and Italian with Grillo, which has the lemon citrus flavor to pair with the lemon and mint in the salsa! This will also cut through the grilled fish. Vermentino is also a nice pairing with the mint and lemon in the salsa and is an acidic lemon bomb, perfect to match with the swordfish. Picpoul De Pinet also booms with lemon, so another good laternative!
Swordfish & Herb Salsa Verde
Juice of 1 lemon
Himalayan or Seasalt
3 Cloves of garlic, peeled and finely chopped
1 Large sprig of mint, leave picked and finely chopped
1 Large sprig of oregano leave picked and finely chopped
4 swordfish steaks
Squeeze the lemon into a bowl and add 3 times the amount of EVOO. Season and then blend the garlic and herbs in.
Light the grill. Season the fish then place it in a fish holder.
Place on the grill and cook 1 minute either side, so it is still rare in the middle.
Place a steak on each plate and drizzle with the salsa verde.