Swordfish was one of those things I never cooked at home — until we had it on vacation at a tiny seaside restaurant in Florida. It was grilled, simple, and served with a lemony sauce and capers. I was in love. When I got home, I recreated it — and now it’s a staple in our summer dinner rotation. My tip: keep it simple and let the fish shine.

Ingredients:

• 4 swordfish steaks (about 6 oz each)

• 1 tbsp olive oil

• Salt and pepper, to taste

• 1 lemon, sliced into rounds

For the caper sauce:

• 2 tbsp butter

• 1 tbsp olive oil

• 2 tbsp capers, drained

• Juice of 1 lemon

• 1 garlic clove, minced

• 1 tbsp chopped parsley (optional)

Instructions:

1. Preheat grill
   Heat your grill or grill pan to medium-high. Brush swordfish steaks with olive oil and season both sides with salt and pepper.

2. Grill swordfish
   Grill steaks for 4–5 minutes per side, depending on thickness, until nicely charred on the outside and just cooked through. Set aside to rest.

3. Make the caper sauce
   In a small skillet, melt butter with olive oil over medium heat. Add garlic and sauté for 1 minute. Stir in capers and lemon juice, cooking for another 1–2 minutes until warmed through. Remove from heat and stir in chopped parsley if using.

4. Serve
   Drizzle caper sauce over grilled swordfish and garnish with lemon slices. Serve with roasted potatoes, a crisp salad, or grilled vegetables.

Nutrition (per serving):

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 minutes
Calories: 350 | Protein: 34g | Carbs: 2g | Fat: 22g | Fiber: 0g | Sugar: 0g