| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 292 kcal | 16g | 6g | 1g |
| sugars | fibre | protein | salt |
| 1g | 0g | 25g | 0.64g |
As a child growing up on the West Coast, destinations for family BBQ’s and picnics were never scarce. Fast-forward to now and what I remember about those scenic outings, apart from the golden sunsets and laughter, was my grandmother’s cooking. The way she used to weave flavors seamlessly, char grills with Indian authenticity and Californian freshness. As an ode to those nostalgic memories, I am sharing my Grilled swordfish with caper sauce recipe. Now, whenever I prepare this for my family, I always picture my grandmother’s smile as she watched us devour her meals with unfiltered glee.
The Fusion Flavors
Being a Gujarati and having spent most of my life in California, my dishes exude this synergy. They flirt with American exactitude and Indian spontaneity. And this Grilled swordfish with caper sauce is no different. The blend of fresh lemon, garlic and capers invokes an aroma that’s an interesting cross between tangy, savory and piquant. The garlic and lemon juice are reminiscent of the marinades my grandmother used to prepare for the fish she grilled, while the capers add a touch of Italian flair that I picked up during my culinary travels.
Healthful Indulgence
As with any recipe that holds a special place in my heart, this one is also teeming with health benefits. Swordfish, for starters, is a great source of lean protein, essential for tissue repair and muscle growth. Olive oil and capers are rich in heart-healthy fats and antioxidants. Moreover, the garlic and lemon render a delightful boost to your immune system.
For wine connoisseurs, choosing a bottle of white wine to work into the caper sauce (and to enjoy with the meal) offers yet another chance to customize this recipe. For someone on a health kick, I suggest white wine varieties that are low in sugar and high in antioxidants.
When served with a vibrant green salad or a side of grain, this Grilled swordfish recipe becomes a balanced meal. or those who enjoy a bit of carbohydrate with their protein, try serving this alongside some
I also love that it’s a versatile recipe that you can play around with, perhaps subbing the swordfish for another sturdy fish like tuna or salmon, which are also rich in omega-3s.
From my Californian kitchen with an Indian heart, I share with you my love for this Grilled swordfish with caper sauce. The taste is an emblem of my roots, my experiences, and the culture I resonate with the most.
What You’ll Need
- 6 swordfish steaks (6 ounces each)
- 1/3 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons capers, drained
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1/2 cup fresh parsley, chopped
- Lemon wedges, to serve
Method
Step One
Place the swordfish steaks in a shallow dish. In a bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, salt and pepper. Pour the mixture over the swordfish, making sure every steak is well coated. Cover the dish and let the swordfish marinate in the refrigerator for at least 30 minutes.
Step Two
While the swordfish is marinating, prepare the caper sauce. Heat a medium saucepan over medium heat. Add the capers and white wine into the saucepan. Let it simmer for about 5 minutes, or until the wine has reduced by half. Then, stir in the unsalted butter until it melts and combines with the wine and capers. Finally, stir in the chopped fresh parsley. Keep the sauce warm over low heat until ready to serve.
Step Three
Preheat your grill to medium-high heat. Once the grill is heated, remove the swordfish from the marinade, shaking off any excess. Grill the swordfish for about 3-4 minutes on each side, or until the fish is opaque and can be easily flaked with a fork.
Step Four
Transfer the grilled swordfish to a serving platter. Spoon the warm caper sauce over each steak. Garnish with additional fresh parsley if desired, and serve with lemon wedges on the side.
