I’m so glad swordfish is back and sustainable. I’ve loved grilling it since a long-ago event at Chicago’s Shedd Aquarium where the chef simply sprinkled the fish with freshly ground white pepper and squirted fresh lime juice over. Whole Foods had harpoon-caught swordfish on special last weekend, so we had this for dinner last night. Easy-peasy! —ChefJune
"The lemon-caper sauce was fresh and clean, and contrasted nicely with the smoky meatiness of the swordfish. This is a quick and easy recipe that’s great for summer eating." –frozenfoodie
"I don’t often buy swordfish, and when I do, I tend to simply grill it with some salt and pepper and add a dash of lemon. Once in a while I get fancy with some Italian-style preparation, like Sicilian-Style Swordfish which employs sundried tomatoes and capers.
My new fave, Grilled Swordfish with Lemon and Caper Sauce, sort of splits the difference between minimalism and Italian-influenced with a week night meal that is ready in less than 30 minutes.
I made this with a heavy pound of swordfish, which is enough for two adults and two kids if they don’t eat a lot. I halved only the butter and the capers because I like to have sauce at my disposal.
I love this whole-lemon approach to things–just be sure you get the pith off well and watch them come together nicely in the butter with the capers. From here ChefJune wants you to put your fish on the grill; I used a grill pan and cooked my fish while my sauce was going so the whole thing could be done in about 10 minutes.
This is fast and eloquent, the best of a weeknight world." –Jestei
—The Editors
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