Grilled Swordfish With Asparagus & Capers | Wild Fork
Grill swordfish with asparagus, Marcona almonds, and capers for a sophisticated, beautifully balanced seafood plate.
Ingredients
- 4 (6 oz.) Skinless Swordfish Steaks
- 2 cubes Dorot Frozen Garlic
- To taste WF Black Peppercorns
- 1 cup Frozen Asparagus Cuts*
- WF Himalayan Pink Salt, to taste
- 2 Tbsp. Olive Oil
- 1 tbsp. Fresh Parsley
- 2 Tbsp. Butter
- 4 Tbsp. Lemon Juice
- ¼ cup Mayonnaise
- Lemon Zest of 1 lemon
- 1/3 cup Marcona Almonds
- 2 Tbsp. Non-pareil Capers
- 1 bunch Young Fresh Asparagus*, cut in 3” spears
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