Chargrilled swordfish with salsa verde

Chargrilled swordfish with salsa verde

(6) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This quick and versatile salsa verde tastes delicious with seared swordfish or tuna steaks.

Featured in
Gourmet Recipes, Main recipes


  • 1 small bunch parsley
  • 1/4 cup drained capers
  • 4 drained anchovy fillets
  • 1 lemon
  • 4 (150g each) swordfish or tuna steaks
  • 1 teaspoon olive oil
  • Salt and pepper


  • Step 1
    Preheat a barbeque chargrill on medium-high. Place 1 small bunch parsley, leaves picked and washed, 1/4 cup drained capers and 4 drained anchovy fillets on a large chopping board. Roughly chop and combine well.
  • Step 2
    Transfer parsley mixture to a bowl. Stir in 1 lemon, rind finely grated and juiced. Season. Brush both sides of 4 (150g each) swordfish or tuna steaks with 1 teaspoon olive oil. Season with salt and pepper.
  • Step 3
    Cook fish on barbeque for 2 minutes each side or until cooked. Set aside. Serve fish with salsa verde and salad.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar


  • 1323 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 1g


  • 38g


  • 101mg


  • 369.49mg


  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve


  • Author: Alison Roberts
  • Image credit: John Paul Urizar
  • Publication: Fresh Living


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