This impressive 30-minute meal is one you’re able to whip up on a weeknight.
for this grilled swordfish recipe.
Swordfish is mild-tasting and lean which makes the herby, oil-based caper sauce the perfect condiment.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
Youll start by preparing the stir-together salsa and a lemon zest-infused marinade to brush all over the steaks.
Then youll grill the asparagus and lemon until both are beautifully charred.
The lemons sweeten as they char and the juice becomes the salsas final touch.
Swap the asparagus for green beans or broccolini.
This recipe was developed by Julia Levy.
kosher salt, divided
1/2tsp.freshly ground black pepper
45-oz.swordfish steaks (about 1 in.
Zest lemon to yield 2 teaspoons zest.
Halve lemon; set aside.
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.
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.
