Receta grilled swordfish with herb caper sauce: the food matters project
Lexi chose this week’s Food Matters Project recipe, Mixed Grill with Chimichurri. For other great takes on this recipe, go to The Food Matters Project website.
- my take: Grilled Swordfish with Herb Caper Sauce
- Herb Caper Sauce
- ½ cup fresh parsley, roughly chopped
- ½ cup fresh basil, roughly chopped
- 1½ tablespoons of capers, plus 1 tablespoon of the brine
- 3 tablespoons olive oil
- 1 tablespoon of white wine
- 1 tablespoon of water
- 1 garlic clove
- a pinch of crushed red pepper {you can add more if you like it spicy}
- salt & pepper to taste {capers are salty so taste before seasoning}
Place all ingredients in a food processor and blend into a coarse paste. Makes ½ cup. The sauce can be made 1 hour ahead, kept covered, at room temperature.
Grilled Swordfish
2 {6-8 ounce} pieces of Swordfish
olive oil
salt & pepper {to taste}
Pat fish dry, then brush with olive oil and sprinkle with salt and pepper. Grill fish, turning once, until just cooked through, approximately 8 to 10 minutes.
Putting it all together
Serve fish drizzled with herb caper sauce, serve remainder on the side.
Enjoy!
xo
basil pesto
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mediterranean halibut sandwich
salmon on rye with lemon~caper mayonnaise
Fish
Healthy
Recipes
The Food Matters Project