Grilled Swordfish with Potatoes and Salsa Verde

Name: Grilled Swordfish with Potatoes and Salsa Verde
Ingredients: 1 1/2 pounds, small red potatoes, halved; 1/3 cup, extra-virgin olive oil, divided; 2 1/8 teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 2 (1-pound) skinless, swordfish steaks, 1 to 1½ inches thick; 1/2 cup, minced fresh parsley; 2 tablespoons, capers, rinsed and minced; 2 teaspoons, finely grated lemon zest plus 4 teaspoons juice; 2 , anchovy fillets, rinsed and minced; 1 , garlic clove, minced

Main Courses
Fish & Seafood
Weeknight
Grilling & Barbecue

Appears in Cook's Country June/July 2019

A deeply flavored green sauce—salsa verde—adds big flavor to this easy weeknight dinner.

SERVES 4

TIME 30 minutes

Grilled Swordfish with Potatoes and Salsa Verde

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