Grilled Italian Swordfish with Creamy Lemon Caper Sauce
Swordfish is at the top of our list of favorite seafish!
But close behind are red snapper, maui maui, opa, and redfish. Salmon is our favorite fresh-water fish.
So when swordfish goes on sale in the market . . . I make a bee line straight to the fish counter to grab some of this delicious fish. My husband only eats fish when I do, always going for beef instead.
What can I say? If it makes him happy, so what?
He enjoys swordfish because it has a flavor that more closely resembles beef and that makes his tummy happy-happy!
And both of us loved this fish recipe. I found a Sicilian olive oil – lemon based sauce on the web, but it was so bland in flavor that I had to jazz it up BIG TIME! I hate tasteless food, especially tasteless Italian food.
Plus I love to play with recipes!
A little of this . . . a pinch of that!
So I added butter, cream and capers to the sauce and WOW, did it knock us out of the park with superb flavor! Since my family is Northern Italian, we do use cream and butter in our recipes. High quality butter and cream are not only common ingredients in Northern Italy, they are EXPECTED!
The fish is first brushed with olive oil and then covered in Italian bread crumbs and panko. While the fish grills, the sauce is prepared in less than 5 minutes (do all of your prepping beforehand).
I served this with roasted asparagus.
Just delightful and light!
Grilled Italian Swordfish with Lemon Cream and Caper Sauce
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- 8 Tablespoons Extra Virgin Olive Oil
- 4 Swordfish Steaks, cut 1″ thick,
- 1 cup Italian-seasoned bread crumbs
- 1 cup Italian-seasoned panko crumbs
- Garnish: Fresh-cut sprigs of Italian parsley
- Garnish: Sliced lemons
Creamy Lemon Caper Sauce
- 8 Tablespoons Olive Oil
- 1/2 stick of high quality butter
- 1/2 cup of heavy cream
- Juice of 1 medium-sized lemons
- Zest of 1 small lemon
- 1–1/2 cups minced fresh-cut Italian parsley
- 4 cloves of fresh garlic, finely chopped
- 4 Tablespoons fresh-cut oregano, finely chopped
- 1/2 small jar of capers (if salted, rinse thoroughly)
- Drizzle each swordfish steak with olive oil and spread the oil evenly over each steak on all sides.
- Using a shallow mid-size bowl, pour in the Italian seasoned bread crumbs and panko crumbs.
- Place each oiled swordfish steak onto the bread crumbs and panko crumbsand then turn over, making sure that the steak is covered on all sides.
- Get the grill heated.
Prepare the sauce
- While grill is warming up, heat all of the sauce ingredients in a saucepan.
- Place on a very low simmer to keep the sauce warm while grilling the swordfish steaks.
- Grill the steaks on a medium-low heat for 2 minutes on each side until the bread crumb coating is a nice gold-brown color.
- The thicker the steak, the longer the time necessary to cook through, keeping in mind that the steaks should not be cooked to the point of being dry, but rather they should be moist and tender inside.
- Pour a little bit (about a tablespoon) of the creamy lemon caper sauce on top of each steak.
- Garnish with sprigs of fresh-cut Italian parsley and slices of lemons.
- Pass the remainder of the sauce around to guests.
Here’s one more SUPERBLY delicious (and shhh….it’s healthy too!) recipe for grilling swordfish:
Grilled Swordfish Skewers with Sun-Dried Tomato & Olive Salsa Cruda
Before you go, please check out Linda’s post on her wonderful blog, “Ciao Chow Linda” and the delicious results she had for Grilled Swordfish with Creamy Lemon Caper Sauce!
Here’s what Linda said:
People sometimes ask me where I get my inspiration for the recipes on this blog and the answer is, it comes from various sources, like family recipes, meals I eat in restaurants, and from other food bloggers. In this case, it came from Roz, who writes a wonderful blog called “La Bella Vita Cucina”. She lives in South Carolina, but has family in Emilia Romagna, the same region where my mother was born and where I still have relatives.
Swordfish is one of my favorite seafoods but it’s frequently overcooked by home cooks. It doesn’t take long before it’s dried out and tasteless. Roz’ instructions to grill it for two minutes on each side are spot on. The fish will be perfectly moist and tender.
Roz’ recipe calls for smearing olive oil over the swordfish, but I also brush on some soy sauce, grated garlic and minced thyme. Let it sit for a few minutes, then dredge it in the bread crumbs and grill.
I used this sauce for meat some years ago, ,but it’s perfect also for fish !have a good week, a hug
Chiara, you are right! This is a delicious sauce for fish or meat! Have a beautiful day in Italy!
Totally awesome Roz – lemon, butter, caper sauce is our favorite for fish and I like your additions. I’ve never tried grilling breaded fish but looks like the coating stayed on okay. This will be tried soon.
Larry, I first used about a cup of sliced yellow banana peppers from a jar, since my banana peppers are not ripe yet in the garden. I found it to be very hot. So I reduced the amount in the posted recipe. Since the recipe can be easily adjusted for your own taste preferences ‘as you are making it’, then its up to you to increase or decrease the heat. It was hot to the tongue (the actual marinade) for me, but once it was rubbed all over the fish, it was mild AT BEST. So in the ‘concentrated’ form, this was hot to me, which of course, one wouldn’t eat in concentrated form. I hope this helps! Roz
If you try this recipe Larry, please let me know what you think plus how you improved it with your culinary wisdom!
wow…Roz, my mouth is watering terribly.. I still have some cod fish fillets in the freezer and this is a perfect recipe to use them up.
Hi Angie, This recipe should work for your cod or any other firm white fish! Enjoy!
I haven’t made or had swordfish in ages! I will have to watch for sales too because this sounds like a wonderful preparation, Roz!
Like you, Susan, I don’t prepare swordfish often (due to the expensive price tag!), but when it goes on sale (rarely), I’m right on it! Hope you’re having a wonderful day!
Oh my goodness does this look fantastic. I’ve never tried breading swordfish before grilling it. Does the breading stay on well? I’m having a group for dinner in a couple of weeks and I think I found my main course. Love that lemon caper sauce.
Surprisingly, the breading stayed on perfectly!! I hope that you enjoy it and let me know what you think?
Thanks for reaching out to me. I’ve had a lot of deadlines at work and was battling poison ivy in May so I haven’t posted in a while and I’ve been offline. I should have something ready in a few days.
Your fish looks delicious. Good enough to rival any fancy restaurant.
Oooh, Poison Ivy? That’s nasty stuff. I feel for you Annamaria! Thank you for your kind words for my mother. I appreciate it so much!
Ok Roz – me again. Just wanted to let you know I made this yesterday in a trial run for a dinner party this week. I couldn’t stop licking that sauce. DELIZIOSO. I can’t wait to serve this to my guests later this week. Thanks for the inspiration.
I’m so glad that you loved it so much to lick the bowl, Linda! What did your guests think? I need to make this again real soon!