Grilled Swordfish Recipe

Prepare and marinate

Pat swordfish steaks dry with paper towels. In a small bowl combine 3 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs lemon zest. Brush both sides of each steak with the mixture. Let rest at room temperature for 15 minutes while you prepare the farro and sauce.

Preheat grill

Heat a gas or charcoal grill to medium-high (about 425–475°F / 218–246°C). If using a grill pan, heat over medium-high heat and brush with a thin layer of oil to prevent sticking.

Grill the swordfish

Place steaks on the hot grill and cook without moving for 3.5–4 minutes. Flip once and cook 3–4 minutes more until grill marks form and the fish is opaque and flakes slightly (internal temp about 130–135°F for medium; cook a little longer if you prefer well done). Remove to a plate and tent loosely with foil to rest for 5 minutes.

Cook the farro

Rinse 1 cup farro under cold water. In a saucepan bring 2.5 cups water or stock to a boil. Add farro, a pinch of salt, reduce to a simmer, and cook uncovered 20–25 minutes until tender but still slightly chewy. Drain any excess liquid and transfer to a bowl to cool slightly (5–10 minutes).

Assemble salad

While farro is warm, add 4 cups baby spinach to the bowl so leaves wilt slightly. Add halved black olives, 1/4 cup thinly sliced red onion. In a small bowl whisk 2 tbs extra-virgin olive oil with 1 tsp white wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over farro-spinach mixture and toss to combine. Taste and adjust seasoning.

Sauté aromatics

In a small skillet over medium heat add 1 tsp olive oil and 3 tbs unsalted butter. When butter melts and foams, add 1 tbs minced shallot and 1 tsp minced garlic. Sauté 1–2 minutes until fragrant and the shallot is translucent, taking care not to brown the garlic.

Finish sauce

Add 2 tbs drained capers and 3 tbs fresh lemon juice to the pan. Allow to simmer gently 1 minute to warm and meld flavors. Stir in 1 tsp lemon zest, 2 tbs chopped parsley, and 1/4 tsp black pepper. Taste and add a small pinch of salt only if needed (capers are salty). Remove from heat.

Divide the farro-spinach salad among 4 plates (about 1/2 cup cooked farro + spinach per plate). Place one grilled swordfish steak on top of each bed of farro and spinach.

Spoon 1–2 tbs of the warm lemon-caper sauce over each swordfish steak. Garnish with lemon wedges and remaining parsley. Serve immediately.