SWORDFISH WITH GREEN SAUCE

Swordfish With Green Sauce image

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

10 to 15 anchovy fillets
1 1/2 cup parsley leaves, washed and left wet
2 cloves garlic
Zest and juice of 1 lemon
3 tablespoons extra virgin olive oil
2 tablespoons capers, with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and pepper

Steps:

Prepare a charcoal grill or preheat a gas grill or broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil. Process until puréed, adding a little bit of hot water (or more oil) if necessary to allow the machine to do its work. Stir the capers into the purée.
Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge. Spread about half the parsley mixture on the inside, then close the steak with a couple of toothpicks. Brush with remaining oil, then sprinkle with salt and pepper.
Grill or broil 6 or 7 minutes a side, or until the swordfish is done (swordfish is best when it is still slightly pearly, or you can cook it until it is flaky and well done). Serve with remaining green sauce.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 25 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 734 milligrams, Sugar 1 gram, TransFat 0 grams