Grilled Swordfish Steaks with Salsa Verde

Name: Grilled Swordfish Steaks with Salsa Verde
Ingredients: 1 large slice, white sandwich bread; 1/2 cup, extra-virgin olive oil; 2 tablespoons, juice from 1 lemon; 2 cups, loosely packed fresh parsley leaves, preferably flat-leaf parsley; 2 medium, anchovy fillets; 2 tablespoons, drained capers; 1 small, garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon); 1/8 teaspoon, salt; 1 recipe, Charcoal-Grilled or Gas-Grilled Swordfish Steaks (related)

Main Courses
Fish & Seafood
Grilling & Barbecue

Thick swordfish steaks are a backyard cooking favorite as their dense, meaty flesh resists falling apart on the grill.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4

Grilled Swordfish Steaks with Salsa Verde

A cookbook recipe exclusively for All-Access members from Master of the Grill

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