Grilled Swordfish with Salsa Verde

Pesce Spada alla Griglia con Salsa Verde

Broiled Swordfish

As Lent continues, so does our fishing trip. Today’s catch is swordfish, a large fish that can be found primarily in the coastal waters of the Atlantic and Pacific oceans. A favorite of cooks everywhere, its firm, relatively oily flesh is most often cut into steaks and is considered perfect for grilling. Well, considering my recent (highly unusual) successes on the grill, I’d little choice but to put away the broiler pan and return to the barbecue one more time.

Now, though I may continue to grill throughout the Winter, there’s nothing complicated in what I do, for it’s too cold for fancy schmancy. Instead, it’s Grilling 101. Heat the grates. Go back in the house. Clean the grates. Go back in the house. Oil the grates. Put the fish on the grates. Go back in the house. Flip the fish after a specified amount of time. Go back in the house. Remove, rest, and serve – in the house.  The only prep work for the fish involves seasoning the fillets with salt and pepper and lightly brushing them with oil. No, it doesn’t get much easier than this. And, to be honest, preparing the salsa verde, green sauce, isn’t much more difficult, as you’ll soon see.

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Raw Swordfish with Salsa Verde

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Green sauce, in one form or another, is common to countries in Europe and the Americas. Easy to prepare, with ingredients common to each area, this sauce can be used as a dip, condiment, and/or accompaniment for meat and fish dishes. Even so, the green sauce you find in Frankfurt, Grüne Soße, is quite different from that which you’d be served in Mexico, salsa verde. In Italy, there is no one salsa verde recipe. It varies from district to district, town to town, and probably house to house. So, when you look at my salsa verde recipe, use it as a guide. If you don’t like anchovies, drop them but be sure to add a bit of salt to make up for the change. Want a little mint? Swap some of the parsley for it. Just keep in mind that Italian salsa verde is meant to be a relatively simple sauce. Try not to get too exotic with the ingredient list. And no matter what recipe you follow, be sure to let your salsa rest at least an hour — hopefully 2 — before serving, giving the flavors a chance to blend and mellow.

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Grilled Swordfish with Salsa Verde Recipes

Ingredients

  • swordfish steaks
  • salt & pepper
  • extra virgin olive oil
  • lemon wedges

Salsa Verde

  • 2 cups fresh parsley, chopped fine
  • 1 tbsp capers, rinsed
  • 2 – 3 anchovy fillets, chopped
  • 1 shallot, chopped
  • 1/3 cup lemon juice
  • zest of 1/2 lemon, more or less to taste
  • 1/2 cup extra virgin olive oil
  • pepper, to taste

Directions

for the salsa verde

  1. Place parsley, capers, anchovies, shallot, and lemon juice (or vinegar) into a food processor and run, forming a paste.
  2. Scrape the bowl’s sides and resume processing for a couple more minutes.
  3. While the processor is running, pour the olive oil in a slow stream into the bowl. Continue until well-mixed.
  4. Taste before seasoning with pepper.
  5. Cover and set aside. Refrigerate if not needed for hours, though, best when served at room temperature.

for the swordfish

  1. Start grill. Will require a med-high heat.
  2. When grill is ready, thoroughly clean the grilling surface before using a towel soaked in vegetable oil to coat the grill plates.
  3. Lightly coat fish with vegetable oil, season with salt & pepper, and place on grilling surface. Do not move or disturb once placed on the grill.
  4. Grill for 3 to 4 minutes per side. Remove from heat, cover, and let rest for a few minutes.
  5. Place swordfish filets on a serving platter and serve with salsa verde accompaniment

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Grilled Swordfish

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Notes 

Please note that the recipe for salsa verde requires 2 cups of chopped parsley and not 2 cups of parsley that you chop. Make that mistake and you’ll have one runny batch of salsa. Now, should your salsa be too thin for your tastes, there’s no reason to panic. You can always add more chopped parsley to the food processor and try to correct the problem. In Italy, some recipes call for a slice or 2 of bread to thicken the salsa. Having tried both over the years, I’ve come up with Option 3. Pour the salsa through a fine-mesh sieve, draining as much liquid as you wish. Once the salsa has been allowed to rest, taste it and correct the seasoning as required.  Believe me, that’s the easiest way around the problem and doesn’t involve a run to the grocery to buy more parsley.

Variations

This salsa verde is the one that I use when serving fish. When seafood isn’t on the menu, I’ll make a few changes, resulting in a salsa that’s a better fit for the protein being served. Instead of the lemon juice and zest, I’ll add 1/2 cup of red wine vinegar. I’ll, also, chop 2 cloves of garlic in place of the shallot. Whether you follow my suggestions, with just a few substitutions you can create a salsa verde to go with any dish.

So, maybe you’re thinking that as much as you like swordfish, this salsa verde thing just isn’t for you. Not to worry. The Bartolini kitchens aim to please. Perhaps you’d be happier with a different cuisine. Might I suggest taking a trip to a kitchen located on the other side of the World? This Hong Kong kitchen is run by a blogging buddy, BAM, who recently shared a GF recipe for swordfish cooked in the Thai style. Believe me, this is one recipe and post you don’t want to miss.

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It’s déjà vu all over again … 

Pasta alla Norma

Pasta alla Norma

A couple of weeks ago, I sent you to Naples for a peek at my Pasta Puttanesca recipe. This week, we’ll head to Sicily for a look at my recipe for Pasta alla Norma, another of Southern Italy’s great dishes. This meatless pasta features chopped eggplant and is garnished with ricotta salata, a firmer, saltier version of the creamy ricotta that we all know and love. If you’re interested, you can see the recipe by clicking HERE. 

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Coming soon to a monitor near you …

Cannelloni

Bartolini Cannelloni

Your eyes aren’t deceiving you. Next week we’ll be taking a break from our fishing trip in honor of the pending St. Joseph’s Feast Day. 

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167 thoughts on “Grilled Swordfish with Salsa Verde

    • Welcome! I just visited your blog, liked what I saw, and hit “Follow”. I’ll be seeing you!
      Thank you for the visit and for taking the time to leave a nice comment.

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  1. I have been wondering about salsa verde. I was served it once in a restaurant and hated it but I have seen it recently in a couple of recipes and I love all the ingredients (such as yours) so there much have been a glitch with the salsa verde I experienced. I just need the anchovies, and will have all the ingedients on hand for the next time we have fish. I love the images, the first looks like it should be in a food magazine.

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    • There are so many variations to salsa verde, EllaDee. You may have had the misfortune to get served a bad one or, maybe, one that wasn’t rested. I can tell you that the flavors do mellow after an hour or more. Perhaps you tasted some that was too freshly made? I hope this one is more to your liking.
      Thank you for complimenting the photos. This time of year, getting proper light is such an ordeal. Your kind words are definitely appreciated.

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  2. Excellent post! Love the explanation of salsa verde. Swordfish is great, but only available frozen around here. Do you remove the ‘blood meat’ before grilling? It looks pretty but tastes awful to me.
    As for grilling in winter, I only use charcoal but that is a bit of a nuisance in winter.

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    • Thank you, Stephen for your kind words. I do trim the steaks before heading for the grill. It takes but a minute and, IMO, improves the all-around fish flavor. I really miss my charcoal grill but there just isn’t a spot for one in my yard anymore. I did not like it at all when I finally bought a gas grill and gave the charcoal one away. The flavor of food cooked over gas is not the same as when cooked over coals.

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  3. Your grilled fish looks so good with the simple tasty salsa verde – and as you say it’s a sauce that can be adapted to go well with most food. I love anything with lemon and capers in it! Here in our Mediterranean climate it’s quite usual to barbecue outside all through the winter on fine days, even if it’s cold. Lo Jardinièr and our neighbour often share the fire outside our houses, with everyone walking past and commenting how good it smells! Not today, though, as we have rain at last.

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    • You’re always so complimentary. Thank you.
      If you like capers and lemon, as I do, then I think you’ll enjoy an upcoming recipe for pasta with white anchovies.
      When I think of barbecuing “off-season”, I remember watching my Dad, in the late Fall or early WInter, grilling our dinner in a cold, driving rain. He was dressed in a trenchcoat, holding an umbrella in one hand against the wind, and tending to the grill with the other. He wanted grilled steaks that night for dinner and no one, not Mom not Mother Nature, was going to prevent him from doing so. :)
      Wonderful news to hear that you’ve some rain and I hope there’s more to come.

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  4. Bonjourno John. Beautifully grilled fish with perfect grill marks. You know when you showed your sneak previews I thought this green salsa verde recipe was actually going to be a pesto sauce. Your green salsa verde is so brilliantly green and fresh with so many beautiful flavors. Good tip on the 2 cups of chopped parsley in your recipe as those measurements are worlds apart. Thank you so much for your kind words and mentioning Bam’s Kitchen. We may be miles apart but I am so glad that our joy food and cooking has brought us together. Enjoy your fishing trip. Chow, BAM

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    • Thank you so much, BAM. I’m trying to feature a few sauces to go along with the fish in these posts. None are complicated or difficult to make but they do introduce new flavors, texture, and, yes, color to the dishes. Best of all, they can be used to accompany more things other than fish. I’m glad they’ve been so well-received by you and so many others.
      I never thought this blog would bring me in contact with so many kind and wonderful people. WIthout it, what would be our chances of ever coming in contact? One in 7 billion? Instead, we have met online and, who knows? We just might meet at some fruit stand in Michigan on a Summer afternoon. :)

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  5. That really does look so good John – you know this is very much how we like to cook at home. In fact, Big Man is dying to buy a gas bbq in England for us to use here on our visits! I stopped eating swordfish in Spain as, bizarrely, I kept getting served dry old slabs of defrosted and badly cooked steaks and I think it put me off. Will have to put this right after Easter whenwe head home back to the sunshine, Fish Man, our chickens and Mountains! Love the salsa verde too, in fact I love all variations of salsa verde :)

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    • I bought my grill about this time of year. The garden enters run sales on last year’s equipment, trying to make room for the new models. It was already built and I still have no idea how I managed to get it home! My car is not very big at all. I didn’t buy swordfish for years because it was all frozen. It’s not cheap and I’m going to get my money’s worth or I’ll do without.
      You’re going home to The Mountain after Easter? Is the 2nd house that close to completion? Now that’s good news! You’ll be back on The Mountain for the start of the growing season. Yay! Good luck. I hope you both can do it.

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  6. I think your salsa verde would be so perfect on swordfish. I just love salsa verde – all those herbs and then that tang from the vinegar. And you asked me on my blog if I would ever swim again – I hate to confess but I actually really enjoying myself (mostly when it was over!) and I’ve said I’ll join the swim club. We’re heading into winter so the season is about to end and that gives me a nice break between saying I’ll join and when I actually have to! xx

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    • Thank you, Charlie. I enjoy parsley like many enjoy cilantro/coriander and something like a salsa verde is perfect for me. Add capers and a bit of acid and I’m in heaven.
      I never doubted that you’d swim again, Charlie. It’s great exercise and you’re good at it. 7 races, though, is an awful lot to swim with little notice. At least you’ve an idea of what to expect. If you join the club, you may get an opportunity to train a little beforehand, as will Alfie. I give him a great deal of credit for going out there and giving his all, with absolutely no preparation. He certainly earned that ribbon!

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  7. Your swordfish with the salsa verde looks absolutely marvelous! I can’t wait to try it! I’m afraid that we won’t be able to use the grill yet…but spring will soon be upon us :)

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    • Thank you so much. If you cannot use your grill right now — and mine is covered in snow — you can try broiling the filets. In fact, in a few weeks, I’ll be posting a recipe for broiled halibut. Stay tuned … :)

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  8. Really nice John! Rather intrepid to be using the grill. I can’t get mine hot enough in the winter. I think it needs more shelter. I like the way you adapt the basic salsa verde depending on the protein. Grea Work!

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    • Thanks, Dave. My grill is on my pack porch, protected slightly. It will never “roar” as it does in warmer weather but the grill plates get hot enough for a quick item like a fish fillet — so long as they are cleaned very well.

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  9. In our family, the Go Back to the House part does us in. We forget to go back out too often and end up forking shoe leather or 12th Century Parchment-type food. I’m thinking that we could just all read your blog and eat vicariously.
    Patty

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    • I’ve got that worked out, kinda. I’ve a dog, Max, who insists on running out with me each trip and he’s off somewhere when I go back into the house. When he realizes I’ve left and he’s alone, he goes to the door and that’s about the time I need to go back to the grill. It’s not a perfect system but it’s more reliable than my memory. :)

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  10. No grill on the premises but yours is looking like a magazine. The criss-cross grill marks look great! The salsa verde looks intense.
    I am working with the students on how to photograph food and you could be a guest lecturer. Thanks for the reminder about St. Joseph Day and the impending feast. I have to return to the restaurant where I photographed last year.
    What kind of fish will you catch on your break? Enjoy your trip.
    Just got word our schools are closed today so plan to make some soup, warm up the house.
    I appreciate your follow and wonderful comments on my blog(s). Hope you are able to dig out as it sounds like Chicago really got dumped on in the snow department.

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    • Me? Guest lecturer? You’re far too kind, Ruth. I should be in your class, all right, but seated taking as many notes as I could. Thank you, though, for your kind words and encouragement.
      We did get a lot of snow but it wasn’t so bad. With little wind, it just fell — and fell – but no drifts. I cleared it all last evening and not even an inch fell after that, in my area. FIrst thing this morning I threw down some salt and my walks are all completely clear. Had it hit a couple weeks ago, when we were in a deep freeze, I think things would have been much worse. We’re pretty lucky, all facts considered.

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  11. John, that really looks lovely…go back in the house , have a sip of wine, go back out, check the grill, bring the wine glass out, have a sip of wine, you get the idea…lol

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  12. John as usual a fabulous recipe but for me its was the tips that I particularly loved. Its that attention to detail that makes or breaks a dish for anyone trying to recreate it. I shall be using your salsa verde. I have my eye on just the right parsley plant too, its been playing up in its pot on the window sill.

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    • Thank you so much, Maria. I try to write these recipes for the novice cook. It’s the only chance I have of getting the young ones in my family to try them.
      I hope that’s a large parsley plant. 2 cups of chopped parsley is an awful lot. Since I use a food processor, I use the entire top of a bunch of parsley, stems and all. If I were to chop it by hand, I’d trim off all of the stems. They add a lot of flavor and the processor chops them so finely that you’ll never notice them.

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  13. I too am impressed with that first photo, the perfect grill marks was the first thing that caught my eyes. How did you get the reflection of the bowl with the salsa? Definitely keeping the anchovies in the salsa. Love the simplicity of your recipes that result in super tasty dishes.
    Wow! Did not know there is a pasta dish named after me (and an opera too), awesome (ha,ha).

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    • Thanks, Roger. Besides reconnecting with my family’s past, one of the big advantages to writing this blog is the meals. I’ve been eating pretty well — and all for the sake of the blog. :)

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  14. I love swordfish John but for some reason haven’t bought it in a long while. Pairing this firm and sometimes dry fish with this beautiful green sauce is not only pleasing to the eye but it must be incredibly tasty too. Parsley and lemon are perfect for one another, and taking your suggestion to improvise, the only thing I would do is add a few chili flakes to heat things up a touch! On Monday night I made tilapia in a Thai green curry sauce so green and fish are definitely on our minds. Perhaps because we’re yearning for spring?
    I do hope you weren’t hit too hard with the storm yesterday; I was watching the weather radar and it looked brutal. Stay warm and toasty.

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    • Salsa verde makes such a great accompaniment for seafood, Eva. A little heat would be a good idea, too. I bet your tilapia was a great dish. I love green curry!
      Although quite a bit of snow fell, about 9 – 10 inches, it fell during the da and, without wind, there were no drifts. I cleared it all around 7:00 pm and not much more fell after that. I had expected to wake up to much more than we had. All I did was throw a little salt and that was that. Today’s high was above freezing so the great melt is already starting. Glad it came now and not 3 weeks ago, when temps were frigid. We were very lucky.

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  15. When I tell my husband we are having fish for dinner his first question isn’t what kind, but ‘what sauce will you be making?’ So around here, sauce is a must and your salsa verde looks quick and easy and sure to satisfy. :)

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    • I’m with your husband but I don’t like a complicated sauce to make. Fish cooks so quickly that if I’m distracted making a sauce, I’m liable to overcook it. Make it quick and easy!

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  16. John, your swordfish is amazing. I love the exercise of returning to the grill and back again. The grill marks are beautiful on this fine piece of fish! Worth the effort. Looks so delicious as the swordfish and then you add a beautiful green salsa!! The picture with the reflection is superb!! I love how you explained the parsley mishaps and how to solve the problem without going back to the market! Wonderful as always and thinking of us! Fish is one of my favorites and this dish looks over the top delicious!!

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    • Believe me, Judy. The solutions are there because I created the problems. If someone can benefit from my mishaps, all the better. Salsa verde is such a great sauce and, with just a few minor adjustments, it will go well with just about any protein and many vegetables. Best of all, it really is easy to make. Unbelievably so. I’m truly glad you enjoyed this post and am always grateful for the compliments you leave. Thank you.

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  17. It has always amazed me to know that what we call “chutney” is “salsa” for you. Goes to show how similar people really are when it comes to food. The “two cups of parsley chopped” had me laughing really hard. At my 16th birthday, I wanted to make “green coriander chutney” – the same process. Only it was so runny, that even today my friends pull my leg and put on mock horror faces whenever I say “chutney”

    Love the recipe.

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    • My first salsa verde was pretty much like your chutney. I had to make a mad dash to a store to get more parsley. Lucky for me there were no witnesses and I know better now, I’d never run to a store like that again.
      I’m glad you enjoyed the post and thanks for commenting.

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  18. Gorgeous swordfish John! Love the perfect grill marks. The salsa verde sounds wonderful with the parsley and lemon, perfect for an oily fish. I don’t make enough salsas even though I really enjoy them when I eat out.
    I have to agree with you about the charcoal grill, there is something about charcoal grilled anything and a gas grill comes no where close. We have both because I insisted…and when we have the time, it’s always the charcoal. The gas grill is just convenient for on the spur of the moment grilling. But like you, there is an awful lot of “back in the house” and I have a huge step into my kitchen so it’s aerobic classes while I’m at it.

    Nazneen

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    • It’s a funny thing, Nazneen. i didn’t think much about it when I replaced the charcoal grill with gas. To begin with, I didn’t grill anywhere near as much as I do now and didn’t think it a big deal. Well, now I know better and long for the taste of just about anything grilled over coals. If I can figure out a safe place to put a charcoal grill in my yard, believe me, I’ll put one back there in a minute.
      I’m glad you enjoyed today’s recipe and thanks for commenting.

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  19. Awesome! I was anxious to see your salsa verde recipe, and I am actually quite happy it has anchovies, as they come masked by other powerful ingredients. Perfect opportunity for me to work on enjoying them.
    Of course, that cannelloni photo at the end just about killed me. I will be patient. And I will be paying attention ;-)

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    • Thank you so much, Sally. I do enjoy this salsa and its mix of flavors and it’s amazing how it mellows after an hour or two.
      I had intended to post nothing but fish recipes for Lent — and then I remembered St. Joe’s Feast Day. Well, I had to do something special for him and, so, cannelloni was chosen. I know. Poor me. I have to make and eat cannelloni. Whew! What I do for this blog. It’s exhausting! :)

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  20. This is EXACTLY my green sauce recipe, Jack! Love it, especially on hot summer days. We use it on swordfish or tuna and also on firm veggies like steamed carrots.

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    • Well, you said your salsa verde was a good one. Until now, I didn’t know just how good. ;)
      It is such a great sauce to know, Isn’t it? It can be used in so many dishes. I love it.

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  21. Your swordfish is a thing of beauty John. I do believe you have mastered grilling fish! I mean just look at those grill marks! I haven’t had swordfish in ages. I do love it too. And your salsa verde sounds wonderful. It reminds me a bit of a pesto, which means the kids will adore it. They are all about pesto these days. I hope you’re enjoying the beautiful snow we have! I love how it looks in the morning light the day after a good snowfall. Have a great one John. (And you know I’ll be checking back for that cannelloni!)

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    • Thanks, Kristy. There can be some pretty strong flavors in this salsa and I’d advise most parents to tone it down — not for your SousChefs. They’ve more sophisticated palates than some of my friends. That is no exaggeration, I’m afraid. Just let it sit and mellow before serving. And you can always toss a little basil into the mix to sweeten it up.
      I think you’ll like the cannelloni. It’s actually a two-fer, so, this might get you guys into the kitchen for your own version of Italian Fest. Interested? Stay tuned … :)

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    • Thanks MD. I think Neptune was happy with this week’s post and blessed my fish with grill marks. Believe me, you don’t want to see a fish coming off that grill if he doesn’t approve. So not pretty.

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  22. I’ve never plenty of salsa verde, but never an Italian one – I’ll definitely be trying your recipe. My go-to is the Moroccan chermoula, but yours looks great – love the inclusion of anchovy! And who doesn’t crave grilled swordfish? Just a meaty fish with flavor that doesn’t stop, and grilling is the perfect way to cook it, IMO. I sometimes like to have it sliced very thin (1/2 inch or even a bit less) and it cooks in a jiffy. Perfect for cold weather grilling! And my grilling method is exactly the same as yours, even in the summer (when it’s hot hot hot out and the a/c in the house is so refreshing) – I spend more time “grilling” indoors than out! Really good post – thanks so much.

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    • We agree on a lot about this post, John. I googled chermoula and, unfortunately, it is heavy with cilantro. I’m just not a fan. Too bad because I’m always open to new ways of preparing seafood. You’re right, though, about swordfish. It is meant to be grilled.
      Grilling in the off-season is in my blood. One of my favorite memories of Dad is seeing him out in the yard, on a late Fall or early WInter’s day, in a cold, driving rain, standing before the barbecue. He was wearing an old trench coat, holding onto an umbrella in his left hand as he tended the grill with his right. The wind was whipping that umbrella all over but he wasn’t going to give up. Our steaks were going to be grilled that night, no ifs and or buts.
      Thanks, John, for leaving such a great, thoughful comment.

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  23. You’re a brave man to be going out into the weather you’re having to grill swordfish…it makes me shiver to think about it. But then the effort is so rewarded by this tantalizing dish. I love swordfish and your salsa verde sounds perfect with it. I always thought salsa verde had tomatillos in it, but that shows what I don’t know! :) This fresh preparation sounds lovely and thanks for sharing as well as reminding me to be on the lookout for swordfish. I cannot wait for your cannelloni! Always wanted to make those and I’m salivating just looking at the picture. Stay warm!

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    • Grilling for me is not nearly as daunting as you might think, Betsy. The grill is partially sheltered and I don’t get the full force of WInter there.
      You’re correct about tomatillos and salsa — but that is Mexican salsa verde. Italian salsa verde is like mine, give or take an ingredient of two. Unfortunately, their names are exactly the same both dishes, hence the confusion.
      Yes, we got a lot of snow but there was no wind, meaning no drifts. I was able to clear it early evening and not much more came after. Today was above freezing so the thaw has already started. It would have been a completely different storm had it arrived 6 weeks ago. As it was, we dealt with it pretty well.
      Thank you for writing such a nice compliment and comment, Betsy.

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  24. We have been in grill withdrawal. We are used to grilling all year, but left our grill in Spokane when we moved. We recently purchased a new one but haven’t hooked the gas up yet. Snow is blowing sideways right now and we also no longer have a covered deck. Tony is going to hook it all up this weekend and come hell or high water I’m grilling something even if I have to drag that grill right up to the sliding door. ;)

    I love grilled swordfish. Your salsa verde sounds fantastic. I also love anchovies…yummy! What’s not to love? Such a pretty contrast against the swordfish too. Once again you’ve made a perfect meal! ~ April

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    • Thank you, April, for your kind words. If you cannot grill, you can just as easily broil this fish. It’s very good either way.
      You guys have a bit of adjustment to make. The Northeast’s winters are a far cry from the Pacific Northwest’s — but who am I telling, eh? This year is your baptism by snow. You’ll be much more ready for next winter and you won’t have a house to unpack, Hang in there! :)

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      • I don’t mind the snow, it’s the long winters I dislike! Ha! We lived on the border of Washington and Idaho so we are used to the snow and cold. Spokane also has very long winters.The storms here are more severe because of the wind though and the potential for power outages. The dogs are shedding a little now (only twice a year) and that usually a sign that spring is on the way. Can’t wait to start working in the yard!

        And you’re right, I’ll be very thankful next winter when I don’t have a house to unpack a week before Christmas!
        :) ~ April

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  25. I’m glad I ate lunch before I looked at this, because it looks so delicious I would’ve had to dig out from yesterday’s snow and come over to your place and have you make this for me. That fish looks so yummy, and I love asparagus.

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    • You had better have brought that shovel with you. If I would have cooked, someone would have had to clear that snow., or, you could just wait a week or two for the thaw. :)

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  26. Love swordfish and love this salsa. It’s funny but I always think of a salsa verde as Mexican and clearly I am wrong. Love the capers and the lemon but really like the use of parsley. I think parsley is underused when it comes to seasoning as it makes everything so fresh! Thanks for this delicious recipe.

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    • Oh, you’re not wrong. There is a Mexican salsa verde, made with tomatillos. It’s about as different from the Italian version as is the German sauce. I so agree with you about parsley. I love it’s flavor and smell. I don’t care much for cilantro and substitute parsley all f the time. We should start a Pro-Parsley movement for those who love parsley but I think people wouldn’t respond well to t-shirts emblazoned with “P P Fans.” ;)

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  27. I was laughing at your grilling because it was re-enacted exactly here by my husband because I had such a craving for a nice juicy grilled steak this week. Tell me, did you get buried with that last snowstorm? I’m afraid it’s headed our way now with the winds kicking up already.
    This swordfish looks amazing & I don’t know why I’ve never tried any sauce like the salsa verde – probably because I just have never seen such an easy recipe with all of those wonderful ingredients. Definitely need to put anchovies on this week’s shopping list. I’m always thrilled to find a new sauce for any type of fish & hope to try this soon.

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    • Seems like there are more people like us, running a race to and from the grill, than I dreamt possible. Not only are we in good shape, but we know how to work a grill, too! We got quite a bit of snow but, without wind, there were no drifts. By noon the next day, our walks were clear. Now, a good portion of it has metled. With rain forecast on Sunday, I bet it will all be gone by Monday. That’s the one good thing about March snowstorms. The snow usually doesn’t last more than a few days. I hope you didn’t get hit too bad and whatever did fall to the ground will leave as quickly as our has,

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  28. Great post, John. You know I love seafood and particularly swordfish. It’s such a nice meaty fish that stands up well to grilling. The fish looks perfectly cooked with wonderful grill marks and that salsa verde spooned across the top just makes me want to dig in. Sadly, I don’t have any. :( It’s also fun to look at various similar yet different dishes that exist around the world, i.e. Mexican/Spanish/Latino salsa verde vis-à-vis Italian salsa verde. Both are fresh, very green, simple to make and used in similar fashion but different in taste and approach. The world of food is always fascinating and always such a joy. :) Thanks for sharing.

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    • Thank you, Richard. I so agree with your closing comments about finding food fascinating. i read a number of recipes each day and there is just no way I’ll ever be able to try them all. Still, I really enjoy seeing how the different cuisines use the same ingredients, to totally different ends. I’m just starting to look at Indian cuisine and it’s like going into a library for the first time. So many new spices, cooked in a variety of novel ways, to create dishes that I may know about but never dreamt of preparing myself. “Fascinating.”

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  29. The fish looks so perfectly grilled and I can just tell it’s moist and succulent. The salsa verde looks like a perfect accompaniment, and so versatile! I’m not big on wintertime grilling, but this could inspire me to get out there.

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    • Believe me Mar, if my grill were in the yard, I wouldn’t be posting grilling recipes. It’s just outside my kitchen door and, except for the frigid air, it’s just about as convenient as my stove. The good thing about swordfish is that it is so meaty that you can grill, bake, broil, or fry it. Now that I have a good source for it, it will be invited to dinner much more regularly.

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  30. I’m all excited now about the Cannelloni! But I’ll wait! :-) I love Swordfish when I’m “out” and don’t have it very often! I think I need to establish a relationship with a local fish monger. I think I would broaden out a bit in my own grilling options. I wasn’t raised eating fish, which is really odd since both of my parents were born in California, and fish, especially back when I was young, was very plentiful and quite inexpensive. When I can pair it with a good sauce I seem to enjoy it more. I’m finicky. My husband, who loves fish, would be so surprised if I introduced this! And thanks, too, for broadening my understanding of Salsa Verde. I only knew the Mexican version, and it would be fun to try something different. I’m really quite eager to try this, John!

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    • Thank you so much and you’ll be happy to know, Debra, that I spent yesterday and today making, baking, photographing, and writing the recipe for, ta-DAH, Bartolini cannelloni. It is, as they say, “in the can” — and I’ve leftover cannelloni in the fridge and quite a few more in the freezer.
      The Mexican and German versions of green sauce are on opposite ends of the spectrum, with the Italian version somewhere in the middle. About the only thing they have in common is the color. I do enjoy this sauce, though, and like that it can be modified to suit your own tastes and whatever protein you’re serving with it. I hope you will try it and enjoy it as much as I do,

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  31. Great fish species and refreshing salsa verde which is delightful with all fish. It reminds me so much of summer barbecues, so I’m willing my parsley to grow so I can enjoy it once again, although catching swordfish here could be tricky, much as I love it ;) Mackerel make a fine substitute though. Thanks.

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    • Yeah, Mackerel would be a fine substitue. We don’t see it much around here == but I’m looking for it! Thanks for dropping by and taking the time to comment.

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  32. { sigh } so here’s the recipe I’ve been waiting my entire life for! finally! and I’d nearly given up all hope. :) So, John…salsa verde, just like you’ve made here, is one of my favorite condiments. On vegetables (even boiled potatoes) and on fish (!!), there’s something elegantly simple about it. It elevates everything it touches in the most uncomplicated way. Your suggestions on how to pull it from a “goofed” place to “just right” are great ones! And how to adapt it for other proteins, spot on! (naturally. it’s what we’ve come to expect from you.) Sword fish is SUCH a wonderfully textured and tasty fish, and (your pictures tell the story) so perfect for the grill! I swear, your last 3 posts will be in regular rotation around our table, all year – you singa my songa, Johnny! :) Don’t stoppa!

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    • Oh, Spree. You’re so sweet. You gonna make-a me cry! :)
      Salsa verde is such a great, go with anything sauce. I een use it on sandwiches. I love how the parsley flavor brightens everything it touches and in Winter, its scent and taste remind me of Spring. I’m glad you enjoyed the post, Spree, and thank you for leaving such a great compliment and comments.

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  33. Well, I’ll begin back to front by saying I loved your pasta alla Norma recipe! As a lonely eggplant is threatening to develop that first black spot in the fridge, guess what will be tried for lunch tomorrow :) ! Thanks! Don’t think I can get swordfish in the country, but most of my fish dishes are steamed or grilled, so the lovely salsa verde will be made [with homegrown parsley AND a little mint] soonest also as an accompaniment! Of course with anchovies . . .

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    • I’m so glad you’ve enjoyed tis post, Eha. Pasta alla Norma is such a wonderful pasta. In some ways, the eggplant gives it the heft that meat normally supplies and is absent from so many vegetarian dishes. As a result, it’s a great comfort food.
      Salsa verde can go with just about any fish or vegetable. Mint is often used in salsa verde made in Southern Italy, predominantly Sicily. My family never really cooked with mint at all, so, my experience with it is very limited. I should give it a try. You’ve not steered me wrong yet. :)

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  34. and the good thing about cooking the fish outside is that the smell of the fish cooking will stay outside too. I am fascinated by the salsa verde though, with the parsley, i have not made this before.. I will try it! Lovely pages john, though i have never eaten swordfish! and you know how i feel about eating fish when i cannot see the water! but this fish has a lovely colour, very inviting.. have a realxing evening.. celi

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    • Thank you, Celi. The wonderful thing about getting acquainted with the fish mongers is that I trust their advice. The fish on display is marked fresh or frozen and they’ll let me know which is a good buy that day.If I didn’t trust them, i would have any fish to eat. That’s just not acceptable.
      with your fresh-from-the-garden parsley, you really must try to make this salsa erde. The aroma and taste of the parsley screams “SUMMER!” And you needn’t wait for fish to try it. Salsa verde can be served with port, lamb, chicken, and vegetables. I hope you will try it. I’m sure you’re going to like it. In fact, maybe you should consider planting more parsley this season. :)

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  35. I’m looking forward to when I can return to grilling. With snowstorm after snowstorm, I can only dream as we are buried in snow. Grilled seafood has such a lovely flavor. Adding a green salsa and it is extra special.

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    • I’m sure you do, Karen. You’ve had so much more snow that we’ve had, I’m sure your more than ready to do anything that isn’t Winter-related. Our weather has been above freezing since the last storm departed. I hope some of this warmth comes your way. Let the Spring Thaw begin!

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      • It has been the second snowiest winter since they have kept records where we live. Our last storm gave us another foot of snow. The sun is out, with 50 being the high today and rain predicted later in the week. The spring thaw may be beginning…oh boy, the mud season is on the way. :)

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    • If all you know is the Mexican, tomatillo version, you’re in for a treat, Greg. The parsley really gives this salsa a nice, fresh taste. In Winter, it’s like a bit of Spring. I hope you do try it and will enjoy it as much as I.

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  36. Your post makes me miss all the fresh bounty of the sea growing up in the the tropics. My mom used to grill fresh tuna, swordtails and other deep sea fishes. Last Summer I got to taste a few when I went home to see them. Delicious recipe my friend. Thanks for sharing this.

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    • Although I’ve always lived with a couple miles of a Great Lake and a great selection of fresh water fish, I envy you and those who live in coastal areas. Your selection of seafood is so much more varied than anything we had. Een with today’s improved shipping methods, we lag far behind the bounty that you, having lived in the tropics, experienced. I am glad that, at least, you were able to go home. I hope you won’t have to wait too long before you can return.

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    • Thank you, Glenda. I think you may be right. Swordfish, or marlin, isn’t at all common around Australia. Some claim Mahi Mahi to be a good substitute, though.

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    • Grilling during a snowstorm is my way of telling Old Man Winter what I think of him, without screaming at the heavens and giving my neighbors even more reason to question my sanity. :)

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  37. I had to laugh.. going out coming in, going out and coming in again, this is totally Canuck style barbecue! We need the big down coat to go with it, eh? I even thought I should put a coat hook by the door to the barbecue so I always had a coat in the kitchen on stand-by. I’d brave our cold weather to make this recipe. I love that the ingredients are simple for the swordfish, giving you time to make the salsa verde. Once I’m done this fast, I’ll be making this dish.. I can’t tell you how good it looks right now!! I’m heading to Italy in April and Naples is one of the stops!

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    • I’m so far behind on my blogging duties, Barb. I have to say that I felt honored that you tried this salsa verde and am happy that you like it as much as you do. I, too, use it with sandwiches/panini and I’m sure you’re going to enjoy it, too. I must say, you know how to end a fast! Good for you.
      PS Thank you for pointing out my error. I’ve corrected the recipe and I’m glad it didn’t affect your salsa.

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  38. Love your grilling instructions!! I don’t grill in the winter much, but perhaps I’ve been hasty. I do love swordfish, so meaty and delicious. Never thought to pair it with salsa verde-which is a favorite!! And I will let my salsa sit a good two hours for sure! Thanks for a fabulous recipe John!

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    • You’re very welcome, Tanya. We are in complete agreement about swordfish and I like to use salsa verde on more and more dishes. It really was only a matter of time before it would be served on some swordfish. It’s a match I really do enjoy and hope you will, too.

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  39. I can tell you that there is no salsa verde in Germany that tastes anything like that in Mexico. The Germans hear the spice and run out of restaurants fearing for their lives. Living there it was always comical when I ordered Doener Kebaps and had to tell the proprietor that I wanted mine Teufel sharf…literally hot as hell. Otherwise I’d get a bland Doener.

    But I digress…never had salsa verde like this before, but I’m sure Liz had. It looks phenomenally delicious on that swordfish!

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    • About the only thing the Italian, Mexican, and German sauces have in common is the green color. i can’t think of 3 other things bearing the same name being so different. I bet Liz is, at least, aware of some version of Italian salsa verde. Southern Italy aften adds mint and some locales will add red pepper flakes. Whether she’s familiar with it, you should give it a try, Jed. I’m sure you’d like it and find new ways to serve it. i sure would be interested to see what you’ll come up with.

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  40. This is one of my favorite ways to eat fish. Also, one of my favorite accompaniments to mashed potatoes. When wild garlic season starts, I make a wild garlic salsa verde. I wonder if your zia would approve …

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    • Exactly! That’s the point I’m trying to make here. This dinner can be made easily by just about anyone, though I bet you’re a better cook than your statement implies. ;)

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    • I so agree with you. I love the “freshness” it brings to a dish. Somehow cilantro took over and parsley became the ugly stepsister. Well, not in the Bartolini kitchens. Of course, it doesn’t hurt that I really don’t care much for cilantro. :)

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  41. Pingback: Grilled Swordfish with Salsa Verde - Pesce Spada alla Griglia con Salsa Verde | Le Marche and Food | Scoop.it

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    • Thanks, Francesca. When I use it with beef, I switch out the lemon and shallots, using red wine vinegar and garlic, instead. I’ve even thrown in a little rosemary, too. I’m sure you and Stefano will come up with a great variation, as well.

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  46. Oh wow, John: this is fabulous and mouth-watering once again!!! I love swordfish with salsa verde!
    I am warning you, I am hoping that business takes me to Chicago some time soon and I might reach out to you!!! :-)
    Thank you for another wonderful recipe!

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  47. I haven’t had swordfish in a long time! I do love it for it’s firm texture as well as it’s flavor. Your salsa verde would definitely complement it! So tasty! Oh how I wish I could find some swordfish. You planted it in my mind and now I have to hunt some down. :)

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    • I hope you’ll like it. There’s a real freshness to it and it goes very well with a number of dishes. Best of all, you can easily adjust the ingredients to suit your own preferences.

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