Grilled Swordfish with Lemon Capers & Fresh Salad
Mediterranean-style swordfish steaks seared in a hot skillet with capers, lemon, and olive oil, served alongside a crisp salad and fresh vegetables. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 steaks (6-8 oz each) swordfish steaks (1.5 inches thick)
- 3 tbsp olive oil
- 3 tbsp capers in brine
- 1 whole (halved) lemon
- 3 cups mixed salad greens
- 1 cup (halved) cherry tomatoes
- 1 whole (sliced) cucumber
Instructions
- 1
Pat swordfish dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear swordfish 2 minutes per side without moving. Edges should turn opaque; center stays barely translucent.
- 4
Remove swordfish to a plate. Add capers and lemon juice to the skillet, scraping any browned bits.
- 5
Toss greens, cucumbers, and tomatoes with remaining 1 tbsp olive oil, salt, and pepper in a bowl.
- 6
Plate swordfish, spoon caper sauce over top, and serve with the fresh salad and lemon wedges.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- medium mixing bowl
- tongs or spatula
- spoon
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