Chimichurri, a fresh herb sauce that’s popular in Argentina, is a delicious complement to this grilled swordfish.
Grilled Swordfish with Chimichurri
Makes 4 servings
Ingredients
- 4 cups loosely packed fresh parsley sprigs, coarsely chopped
- 3 cups loosely packed fresh cilantro sprigs, coarsely chopped
- Zest of 1 lemon
- 4 tablespoons fresh lemon juice
- 3 tablespoons canola oil
- 2 teaspoons ground cumin, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon chili powder
- 4 (6-ounce) swordfish steaks
- (about ¾ inch thick)
- Lemon wedges, to serve
- Garnish: crushed red pepper
Instructions
- In the work bowl of a food processor, add parsley, cilantro, lemon zest and juice, oil, 1 teaspoon cumin, ½ teaspoon salt, red pepper, and black pepper; pulse until chopped. Cover and refrigerate for up to 3 days.
- In a small bowl, combine granulated onion, chili powder, remaining 1 teaspoon salt, and remaining 1 teaspoon cumin. Sprinkle seasoning mixture onto both sides of swordfish.
- Heat a cast-iron grill pan over medium heat, and spray with cooking spray. Add swordfish to pan, and cook until grill marks form and an instant-read thermometer inserted in thickest portion registers 145°, about 2½ minutes per side. Serve with chimichurri and lemon wedges. Garnish with red pepper, if desired.
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