Grilled Swordfish with Mediterranean Salsa

Grilled Swordfish with Mediterranean Salsa features juicy, perfectly grilled swordfish steaks topped with a vibrant salsa made from roasted red peppers, shallots, capers, and fresh dill, delivering a dish that is light, flavorful, and full of Mediterranean charm.

Why You’ll Love This Recipe

This Grilled Swordfish with Mediterranean Salsa is a celebration of fresh, bold flavors. The meaty texture of swordfish holds up beautifully on the grill, developing a savory crust while staying tender inside. The bright, herbaceous salsa brings a refreshing contrast, making it a perfect choice for summer dinners, healthy eating, and elegant entertaining alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 swordfish steaks
• 3/4 cup roasted red peppers, chopped
• 1 shallot, thinly sliced
• 4 garlic cloves, minced
• 2 tablespoons capers, chopped
• 1/4 cup fresh dill, chopped
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil
• Salt, pepper, and garlic seasoning to taste

Directions

1. In a bowl, combine the roasted red peppers, shallot, capers, minced garlic, dill, lemon juice, red wine vinegar, and olive oil. Mix until well combined.
2. Season the salsa with salt and pepper to taste, then refrigerate while preparing the fish.
3. Lightly brush the swordfish steaks with olive oil on both sides.
4. Season the steaks generously with salt, pepper, and garlic seasoning, as you would a regular steak.
5. Preheat your grill to medium heat and spray the grates with cooking oil.
6. Grill the swordfish steaks until a nice crust forms, about 3–4 minutes per side, or until the internal temperature reaches 145°F (63°C).
7. Plate the grilled swordfish and top generously with the chilled Mediterranean salsa.
8. Serve immediately with lemon wedges for squeezing over the top.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 370 kcal per serving

Variations

• Different Fish: Use halibut, mahi-mahi, or tuna steaks if swordfish is unavailable.
• Herb Alternatives: Substitute parsley, basil, or mint for dill for a different herbaceous note.
• Spicy Salsa: Add a pinch of red pepper flakes or finely diced fresh chili to the salsa.
• Marinated Swordfish: Marinate the fish in olive oil, lemon, and herbs for 30 minutes before grilling for extra flavor.
• Vegetable Additions: Add diced cucumber or tomatoes to the salsa for a heartier topping.

Storage/Reheating

Store leftover swordfish and salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheat the swordfish gently in a skillet over low heat or enjoy it cold, flaked into salads.
The Mediterranean salsa is best served fresh but can be refrigerated and used within 2 days.

FAQs

Can I cook the swordfish indoors?

Yes, you can use a grill pan or a heavy skillet over medium-high heat if outdoor grilling is not possible.

How do I prevent swordfish from drying out?

Avoid overcooking by removing the fish from the grill as soon as it reaches an internal temperature of 145°F (63°C).

Can I make the Mediterranean salsa ahead of time?

Yes, preparing the salsa a few hours ahead allows the flavors to meld beautifully.

What sides go well with this dish?

A simple green salad, couscous, or grilled vegetables pair wonderfully with grilled swordfish.

Can I use fresh red peppers instead of roasted?

Yes, grill or roast fresh peppers until charred, then peel and chop them before using.

Is swordfish a sustainable choice?

Look for swordfish labeled as sustainably sourced or certified by a reputable seafood sustainability program.

Can I substitute capers?

Chopped green olives can be used in place of capers for a similarly briny flavor.

How thick should the swordfish steaks be?

Steaks about 1 to 1.5 inches thick are ideal for even grilling.

What wine pairs well with this meal?

A crisp Sauvignon Blanc or a light Pinot Grigio complements the Mediterranean flavors beautifully.

How do I know when the swordfish is done?

The flesh should be opaque and firm but still moist, with a slight resistance when flaked with a fork.

Conclusion

Grilled Swordfish with Mediterranean Salsa is a vibrant, healthy dish that highlights the beauty of simple, fresh ingredients. With its juicy, perfectly grilled fish and bright, zesty topping, this meal is ideal for summer nights, special occasions, or any time you want a quick yet elegant seafood dinner packed with flavor.

Grilled Swordfish with Mediterranean Salsa

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Savor the vibrant taste of summer with this Grilled Swordfish with Mediterranean Salsa — juicy, perfectly grilled swordfish steaks topped with a bright, herbaceous mix of roasted red peppers, shallots, capers, and fresh dill for a light and healthy seafood feast. #grilledswordfish #mediterraneanflavors

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Main Dish, Seafood
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

For the Mediterranean Salsa:

• 3/4 cup roasted red peppers, chopped

• 1 shallot, thinly sliced

• 4 garlic cloves, minced

• 2 tablespoons capers, chopped

• 1/4 cup fresh dill, chopped

• Juice of 1 lemon

• 1 tablespoon red wine vinegar

• 1/4 cup olive oil

• Salt and pepper, to taste

For the Swordfish:

• 2 swordfish steaks

• Olive oil, for brushing

• Salt, pepper, and garlic seasoning, to taste

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Instructions

1. In a bowl, mix the roasted red peppers, shallot, capers, garlic, dill, lemon juice, red wine vinegar, and olive oil until combined.

2. Season the salsa with salt and pepper to taste and refrigerate while preparing the swordfish.

3. Brush the swordfish steaks lightly with olive oil on both sides.

4. Season generously with salt, pepper, and garlic seasoning.

5. Preheat the grill to medium heat and spray the grates with cooking oil.

6. Grill the swordfish steaks for 3–4 minutes per side until a nice crust forms and the internal temperature reaches 145°F (63°C).

7. Plate the grilled swordfish and top generously with the chilled Mediterranean salsa.

8. Serve immediately with lemon wedges for squeezing over the top.

Notes

• Substitute swordfish with tuna steaks or mahi-mahi if desired.

• Add chopped olives to the salsa for extra briny flavor.

• Best enjoyed fresh off the grill for optimal juiciness.