Marinated, fresh and delicious. We’re drooling over Chef Covas’ Grilled Swordfish w/ Salsa Verde recipe. Our February 2022 Chef of the Month knows how to stir things up in the kitchen!
Ingredients
- Nonstick cooking spray
- 4 swordfish steaks
- Olive oil
- Coarse salt
- Freshly ground black pepper
- 1 lemon, ½ zested and juiced and the other half sliced thinly
- 2 cloves garlic, sliced thin
- Peppery greens, like arugula or watercress, for plating
Parsley Sauce Ingredients
- 1 cup olive oil
- ¼ cup minced red pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons champagne vinegar
- 1 clove garlic, minced
- 1 bunch fresh flat leaf parsley, chopped
- ½ red onion, minced
Parsley Sauce Directions
- While the grill is heating, mix together all the ingredients for the parsley sauce in a bowl.
- Grill the fish for 6 minutes on each side. (Be sure to turn with a spatula, not tongs, to maintain the crispy skin.)
Swordfish Directions
- Heat a grill to 400 degrees F.
- Spray the grill with cooking spray. Pat the fish dry with paper towels and place on a sheet pan.
- Drizzle with oil, then sprinkle with salt and pepper and lemon juice, including the inside.
- Layer sliced garlic and lemon inside the belly of the fish. Sprinkle lemon zest all over the inside and the outside.
- Place fish on a platter with greens, then drizzle the parsley sauce over the top.
Connect with our February 2022 Chef of the Month
Instagram: @chef_covas
TikTok: @chefcovascatering
Facebook: @ChefCovas
YouTube: Chef Covas Catering
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