Grilled Swordfish with Lemon and Caper Sauce
Popular on Food52
Goo July 28, 2020
Made this last night...my husband had 2 servings, it was that good! Grilled the swordfish on the gas grill, low for 4 min's a side...it was so tender. And the sauce was incredible...but how can you go wrong with butter, lemon, and capers. Served with fresh sautéed spinach and steamed rice which helped sop up the sauce. Will certainly be making again! Thank you.
lawprof June 19, 2019
Cooked this for the third time. Love it! Two suggestions: (1) cut the lemon slices thinner than 1/4" - maybe 1/8" - some guests didn't like the mouth feel and taste of the lemon rind - thinner slices will soften the texture and taste; and (2) consider adding garlic (as others have suggested) or shallots - they add flavor and do not detract from the simplicity and elegance of the dish. Bonus: cook more than you need, put the leftovers in a glass container with the extra sauce, and enjoy slightly warmed (to remelt the butter).
Suellen May 19, 2018
When my husband looked at our plates, he said "this looks like a gourmet restaurant serving." The recipe is simple, the sauce was delicious. Try eating a piece of the lemon peel that has been sitting in the butter.
K J. January 15, 2018
I had already decided I wanted to make swordfish with lemon and capers, and I check the net to see if others had made something like this already. I was surprised to find a few different recipes. After checking several I tried this one out. We enjoyed it immensely! The variation this recipe had that I liked was that it cooked the fish and the sauce separately. I believe this helps preserve the lighter flavors of this dish. The only addition I made was a little garlic powder added into the sauce. I'll certainly be adding this to my keeper list.
sl(i)m August 3, 2012
Dee-lish-us!! Just tried it with sword fish shortcuts and it was wonderful.. picky eaters loved it :~))
Loves P. May 4, 2011
I made this last night for dinner - it was actually a pleasant night in the Philadelphia area, as oppossed to what it is today - and grilled fished seemed like a really good idea. The sauce is really nice, easy but really flavorful and fun. It really rounded out the fish making it special. The sauce also runs around your plate a little, comingling with vegetables and some rice making the meal feel like a company event rather than an easy, after work dinner. So, thanks and yes, a juicy, soft white wine really was a nice addition!
See what other Food52ers are saying.