Garlic Pepper Swordfish with Parsley Salsa
(Courtesy of Phil’s Fish Market; ripped from the internet)
Ingredients
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, crushed and divided
- 1 tablespoon cracked black peppercorns
- 1/2 cup coarsely chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Capers
- 1 tablespoon brown mustard
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 4 (6-oz.) swordfish steaks
Preparation
Combine 1/2 cup olive oil, 4 crushed garlic cloves, and 1 tablespoon cracked black peppercorns in a small, heavy saucepan. Bring to a boil over medium heat. Remove from heat and let sit at room temperature to steep. Preheat grill.
Meanwhile place parsley and remaining garlic in a food processor; pulse until finely chopped. Add remaining 2 tablespoons of oil, capers, mustard, half the salt and pepper and process until smooth; transfer to a small bowl and set aside.
When ready to grill, brush each swordfish steak with garlic-pepper oil and season with salt. Place swordfish on a lightly oiled grill. Cook, basting once or twice with garlic-pepper oil, until done, about 8 minutes. Place swordfish on individual dinner plates and garnish each serving with a dollop of parsley salsa. Serve immediately.
