Grilled Swordfish with Roasted Red Pepper Sauce

Plate of Grilled Swordfish and sides on a white, wooden table.

5 from 1 vote

Grilled Swordfish with Roasted Red Pepper Sauce

A creamy Provencal-inspired sauce made from roasted peppers, garlic, and basil turns a piece of simply grilled swordfish into a fantastic summer meal.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: People

Author: Katie Workman

Cost: $25

Equipment

Grill

Ingredients

For the Roasted Red Pepper Basil Mayonnaise (optional):

1 red bell pepper (see Note)
1 teaspoon minced garlic
2 tablespoons chopped fresh basil
½ cup mayonnaise
Kosher salt and freshly ground black pepper (to taste)

For the Swordfish:

4 1-inch thick swordfish filets (about 1 1/2 pounds total)
2 tablespoons olive oil
Juice and finely grated zest from 1 lemon (plus lemon wedges to serve)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper (to taste)

Instructions

Turn a gas grill to medium-high and place the pepper directly on the grill grate. Cook, turning it with tongs as the underside blisters and chars, until the whole pepper is blistered. (You can also do this underneath the broiler, on a rimmed baking sheet). Place in a bowl and cover with a dishtowel until cooked. Peel off the skin and discard any seeds from the inside of the pepper. Coarsely chop the pepper.
Combine the pepper and garlic in a food processor and pulse to combine. Pulse in the basil and mayonnaise, then let the motor run until all is smooth and incorporated. Season with salt and pepper.
Heat the grill to high (if you need to reheat the grill). Carefully oil the grill grates.
Combine the olive oil, lemon zest and juice, parsley, and thyme. Brush the swordfish with the olive oil mixture, and season with salt and pepper. Grill for a total of 8 to 10 minutes, until the fish is just cooked through, turning it at least once during cooking. For more dramatic cross hatch marks, you can turn it (rotating the fish a quarter turn every time you flip it) a total of three times. When the fish is done, it should separate into flaky chunks. Let sit for a few minutes before serving.
Serve hot, with the red pepper sauce spooned over the top or passed on the side and lemon wedges for squeezing.

Notes

Take the swordfish from the grill when there is just a faint touch of pinkness inside. It will continue to cook as it rests for a few minutes.
When the fish is done, it should separate into flaky chunks when pressed.
Never reuse a marinade that touched the raw fish.
You can use a ridged grill pan and make the fish indoors if you prefer.
Leftover swordfish can be stored in the refrigerator for up to 3 days in an airtight container.
You can use salmon or tuna or another good grilling fish in this recipe.

Nutrition