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Swordfish with Lemon Parsley Sauce


Swordfish is expensive, so be sure to check something like the Monterey Bay Aquarium's "Seafood Watch" before purchasing, to make sure what you buy is both safe from mercury contamination and caught by sustainable methods. "Seafood Watch" is on their website, and is also a great free app for your smartphone. Whole Foods has pledged not to sell any seafood that hasn't gotten a green light from Seafood Watch.

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  • 3/4 cup minced fresh Italian parsley
  • 1 tablespoon grated lemon
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt or other salt
  • 4 8-ounce swordfish steaks (each about 3/4 inch thick)
  • Fleur de sel or other salt
  • 1-2 Tablespoons capers (optional)
  • Lemon wedges


Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.

Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.

Place oven rack in uppermost position and preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over (consider adding capers at this point). Sprinkle lightly with fleur de del (aka salt). Garnish with lemon wedges and serve.


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