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Swordfish with Sicilian Olive Oil Sauce

15

10

Pecan

Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.

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  • 1/2 Cup extra-virgin olive oil, plus 2 tablespoons for oiling the fish

  • 1 Whole lemon, juiced

  • 2 Clove garlic, minced

  • 3 Tablespoon finely chopped fresh parsley

  • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

  • 1 Tablespoon brined capers, drained (optional)

  • 2 Tablespoon hot water

  • 3 Tablespoon fresh parsley, finely chopped

  • kosher salt and freshly ground black pepper

  • 4 (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick

  • 1

    Put 1/2 cup of olive oil in a small saucepan and warm over low heat.

    • 1/2 Cup extra-virgin olive oil, plus 2 tablespoons for oiling the fish

  • 2

    Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.

    • 1 Whole lemon, juiced

    • 2 Clove garlic, minced

    • 3 Tablespoon finely chopped fresh parsley

    • 1 Tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

    • 1 Tablespoon brined capers, drained (optional)

    • 2 Tablespoon hot water

    • 3 Tablespoon fresh parsley, finely chopped

    • As Needed kosher salt and freshly ground black pepper

  • 3

    When ready to cook, set Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 4

    Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper.

    • 4 (6 to 8 oz) swordfish, halibut, tuna or salmon steaks, 1 inch thick

  • 5

    Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
  • 6

    Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce.
  • 7

    Serve the remaining sauce on the side. Enjoy!

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