Grilled Swordfish with Italian Salsa Verde

By Katecooks

Ingredients

• 2 cloves of garlic
• 1 1/2 cups lightly packed fresh Italian parsley leaves
• 3 tbs packed fresh basil leaves
• 2 tbs capers
• 2 tsp lemon juice
• 1 1/2 tsp finely grated lemon zest
• 6 tbs EVOO
• Freshly ground sea salt or Lemon sea salt and pepper to taste
• 4 swordfish steaks (about 1 1/2 lbs)
• 8 oz DeCecco Spaghetti No 12 with spinach, cooked to pkg directions
• Chicken stock (optional)
• Lemon wedges (optional)

Preparation

Step 1

1. Chop garlic in small food processor. Add parsley, basil, capers, juice and zest and pulse to finely chop herbs. With the motor running slowly drizzle in oil mixing just until blended. Season with salt and pepper.

2. Season swordfish with salt and pepper and grill over med high heat for 3 min on each side or until nicely charred. Brush lightly with salsa mixture and grill until cooked through. Spread about 2 tsp of salsa over top of each steak.

3. Toss remaining salsa with hot cooked pasta, thinning with a little chicken stock if desired. Place on 4 plates and top with swordfish steak and lemon wedge