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Grilled Swordfish in Lemon Caper Cream Sauce

Grilled Swordfish In Lemon Caper Cream Sauce

People sometimes ask me where I get my inspiration for the recipes on this blog and the answer is, it comes from various sources, like family recipes, meals I eat in restaurants, and from other food bloggers. In this case, it came from Roz, who writes a wonderful blog called “La Bella Vita Cucina”. She lives in South Carolina, but has family in Emilia Romagna, the same region where my mother was born and where I still have relatives.

Swordfish is one of my favorite seafoods but it’s frequently overcooked by home cooks. It doesn’t take long before it’s dried out and tasteless. Roz’ instructions to grill it for two minutes on each side are spot on. The fish will be perfectly moist and tender.
Roz’ recipe calls for smearing olive oil over the swordfish, but I also brush on some soy sauce, grated garlic and minced thyme. Let it sit for a few minutes, then dredge it in the bread crumbs and grill.
Don’t worry if some of the breadcrumbs fall off on the grill. You’re bound to lose some, even if you grease the grates.
 The delicious lemon caper sauce covers up any spots that stuck to the grill, and  delivers such a flavor punch, you’ll be tempted to lick the plate.
See more of what goes in Ciao Chow Linda’s kitchen on my Instagram feed. Just click here to connect with me there: Ciao Chow Linda on Instagram 
And for all you last minute wanna-be travelers to Italy: There are still a couple of spots available in  the memoir writing retreat Kathryn Abajian and I are leading in September in dreamy Lake Como. You don’t have to have any writing experience, just a desire to learn. Come write, eat, and meander through Varenna – one of the most beautiful places on earth. You’ll be lodged here at Villa Monastero, with gorgeous views of the lake and mountains, and world-famous gardens to explore. For more info, click here, on “Italy In Other Words.”

Grilled Swordfish with Lemon Caper Cream Sauce
From “La Bella Vita Cucina” 
printable recipe here

  • 8 Tablespoons Extra Virgin Olive Oil
  • 4 Swordfish Steaks, cut 1″ thick
  • 4 T. soy sauce
  • a few sprigs of fresh thyme
  • 1 cup Italian-seasoned bread crumbs
  • 1 cup Italian-seasoned panko crumbs
  • Garnish: Fresh-cut sprigs of Italian parsley
  • Garnish: Sliced lemons
  • Creamy Lemon Caper Sauce:
  • 8 Tablespoons Olive Oil
  • ½ stick of high quality butter
  • ½ cup of heavy cream
  • Juice of 1 medium-sized lemons
  • Zest of 1 small lemon
  • 1-½ cups minced fresh-cut Italian parsley
  • 4 cloves of fresh garlic, finely chopped
  • 4 Tablespoons fresh-cut oregano, finely chopped
  • ½ small jar of capers (if salted, rinse thoroughly)
  1. Drizzle each swordfish steak with olive oil and spread the oil evenly over each steak on all sides. (I also drizzled some soy sauce on top and spread some minced garlic and thyme over it all)
  2. Using a shallow mid-size bowl, pour in the Italian seasoned bread crumbs and panko crumbs.
  3. Place each oiled swordfish steak onto the bread crumbs and panko crumbsand then turn over, making sure that the steak is covered on all sides.
  4. Get the grill heated.
  5. Prepare the sauce:
  6. While grill is warming up, heat all of the sauce ingredients in a saucepan.
  7. Place on a very low simmer to keep the sauce warm while grilling the swordfish steaks.
  8. Grill the steaks on a medium-low heat for 2 minutes on each side until the bread crumb coating is a nice gold-brown color.
  9. The thicker the steak, the longer the time necessary to cook through, keeping in mind that the steaks should not be cooked to the point of being dry, but rather they should be moist and tender inside.
  10. Pour a little bit (about a tablespoon) of the creamy lemon caper sauce on top of each steak.
  11. Garnish with sprigs of fresh-cut Italian parsley and slices of lemons.
  12. Pass the remainder of the sauce around to guests.
This Post Has 15 Comments
  1. That looks wonderful!! I love seafood and sword fish is on the top of the list. I did make some lemon sauce for my fish the other day and I thought it was great. BUT!! I'm looking at the ingredients you've used. I'm going to hold off and redo my fish.:-) Oh! And don't check your luggage before you leave — it may seem little heavy. That's okay I don't take up too much space 🙂 and I do speak Italian so I'll wing it when I get there.

  2. I'm back, I know I have a tendency to be a nuicense but I had a fantastic idea. There is this app called Periscope where you can video in real time and your followers can see everything you're doing and following. OMG I would love to be there but it's not in the cards this year. Anyway, I've seen this app in action and you could send us the sights you're seeing. It's a thought and I would love to be back there. Buona sera.

  3. I've been dreaming about that sauce since I saw your Instagram post this afternoon. I will probably make a smaller amount and spoon it over my salmon tomorrow, can't wait. I'll have to pick up some swordfish soon, something I don't normally get. Marisa has a good idea with that app!

  4. A nice shout-out to Roz, and well-deserved. She is a sweet heart. Wow ~ what a rich sauce. Sounds absolutely delicious. Grazie per la ricetta.

  5. Swordfish is my favorite. I use olive oil and soy too but I've never topped it with a sauce-yours sounds delicious.

  6. Love swordfish! This is a beauty. I somehow missed it on Roz's blog so please you brought it up again. The sauce is summer-perfect!

  7. Oh my, you are so kind and 'gentile' Linda! I am sure that your swordfish was absolutely 'lick-the-plate' delicious ( as you mentioned). Nothing makes me happier then when a fabulous cook such as yourself believes in something that I've made and shared! Honestly, this is such an honor! May I have permission to share your photo and link on my post with credit given to you, Linda? And as Marisa stated above, this Periscope app is pretty cool and something that we should all consider. One of these days, I'll get my blogging act totally together with every new thing. It's still all about the cooking! I'd love to join you on your trip, but still not retired, so sadly, I can't go anywhere at the beautiful time of year that your trips take place. But not for long! Then I'll be right beside you!!!!
    Baci e un abbraccio,

  8. We grill a lot of fish in the summer and this is going into the rotation. There is nothing as good as a lemon caper sauce on fish. Last time I made it for some grouper it didn't turn out very well. I'll try your recipe next time!

  9. I just made this and it was outrageous, My only question is the olive oil 8 tablespoons the right amount for it? I found it swimming with oil. 8 tablespoons seemed like a lot.


  10. Hands down, this is the absolute best swordfish I have ever had in my entire life. Both my husband and I were blown away. My kids loved it, sans the sauce.

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