Grilled Swordfish with Potatoes and Salsa Verde | America's Test Kitchen
A deeply flavored green sauce—salsa verde—adds big flavor to this easy weeknight dinner.
Keywords
- Main Courses
- Fish & Seafood
- Grilling & Barbecue
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 1/2 pounds small red potatoes, halved
- 1/3 cup extra-virgin olive oil, divided
- 2 1/8 teaspoons table salt, divided
- 1 teaspoon pepper, divided
- 2 (1-pound) skinless swordfish steaks, 1 to 1½ inches thick
- 1/2 cup minced fresh parsley
- 2 tablespoons capers, rinsed and minced
- 2 teaspoons finely grated lemon zest plus 4 teaspoons juice
- 2 anchovy fillets, rinsed and minced
- 1 garlic clove, minced
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