Pair salsa with swordfish steak

Swordfish steaks are a favorite on the grill. Their dense, meaty flesh keeps the steaks from falling apart. When developing our recipe, our first step was to choose thicker steaks, since thinner steaks overcooked easily. Since they can stay on the grill longer, the thicker steaks also pick up more smoky flavor.

We found it was important to leave the fish in place long enough that it developed good grill marks before moving it. A two-level fire was necessary so the fish could sear over the hot fire and then cook through on the cooler part of the grill.

A piquant Italian salsa verde made from parsley, anchovies, capers, garlic, lemon, and olive oil was perfect with the grilled swordfish. A slice of sandwich bread pureed into the sauce kept the flavors balanced and gave the sauce body. Toasting the bread rid it of excess moisture that would otherwise make for a gummy sauce.

GRILLED SWORDFISH STEAKS WITH SALSA VERDE Servings: 4 Start to finish: 1 hour Because of the shape and size of swordfish, individual steaks are quite large. This recipe serves fouror more, if you want to cut the steaks into smaller pieces. Salsa verde is best served immediately after it is made, but can be refrigerated for up to 2 days. Bring the sauce to room temperature and stir to recombine it before serving. Salsa verde: 1 large slice hearty white sandwich bread ½ cup extra-virgin olive oil 2 tablespoons lemon juice 2 cups fresh parsley leaves 2 anchovy fillets 2 tablespoons capers, rinsed 1 small garlic clove, minced 1/8 teaspoon salt Fish: 2 (1-pound) skin-on swordfish steaks, 1 to 1 ½ inches thick

2 tablespoons extra-virgin olive oil Salt and pepper Lemon wedges Toast bread in toaster at lowest setting until surface is dry but not browned, about 15 seconds. Remove crust and cut bread into rough ½-inch pieces (you should have about ½ cup).

Process bread pieces, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Pulse until mixture is finely chopped (mixture should not be smooth), about 5 pulses, scraping down bowl with rub-