Garlic-Pepper Swordfish with Parsley Salsa
Swordfish steaks are brushed with a garlic and pepper-infused oil, grilled and served with a dollop of caper and parsley salsa.
1/2 cup extra virgin olive oil
6 cloves garlic, crushed - divided use
1 tablespoon cracked black peppercorns
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon capers
1 tablespoon brown mustard
1/2 teaspoon salt - divided use
1/4 teaspoon ground black pepper
4 (6-ounce) swordfish steaks
- Combine 1/2 cup olive oil, 4 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan. Bring to a boil over medium heat. Remove from heat and let sit at room temperature to steep.
- Preheat grill.
- Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 2 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
- When ready to grill, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled grill. Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes.
- Place swordfish on individual dinner plates and garnish each serving with a dollop of parsley salsa. Serve immediately.
Makes 4 servings.