ACTIVE TIME 35 MINUTES TOTAL TIME 35 MINUTES SERVES 4
✓ On the Grill ✓ Dairy-Free ✓ Gluten-Free
1 medium lemon
1/2 cup chopped fresh flat-leaf parsley
3 Tbsp. chopped pitted Castelvetrano olives
2 Tbsp. drained nonpareil capers, chopped
2 Tbsp. finely chopped shallot
5 1/2 Tbsp. extra-virgin olive oil, divided, plus more for grates and drizzling
3/4 tsp. plus 1/8 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
4 5-oz. swordfish steaks (about 1 in. thick), patted dry
1 lb. fresh asparagus, trimmed
PREHEAT grill or a grill pan to medium-high (400°F to 450°F) for 5 minutes and lightly oil grates. Zest lemon to yield 2 teaspoons zest. Halve lemon; set aside.
STIR together parsley, olives, capers, shallot, 3 tablespoons oil, 1/8 teaspoon salt, and 1 teaspoon lemon zest in a medium bowl.
WHISK 2 tablespoons oil, 1/2 teaspoon salt, pepper, and remaining 1 teaspoon lemon zest in a small bowl. Brush half of seasoning on 1 side of each steak.
PLACE steaks, seasoned side down, on grill. Brush remaining seasoning on top. Grill until grill marks appear, about 4 minutes. Flip and grill until a thermometer inserted in steaks reads 135°F and fish is mostly cooked through with a slightly pink center, about 2 minutes. Transfer to a platter and tent with aluminum foil.
MEANWHILE, toss asparagus with remaining 1/2 tablespoon oil and 1/4 teaspoon salt. Grill, flipping often, until charred and tender, 4 to 6 minutes.
WHILE asparagus is grilling, place halved lemon, cut side down, on grates. Grill, undisturbed, until charred, 1 to 2 minutes. Juice 1 half to yield 2 tablespoons juice; stir into parsley mixture. Cut remaining half into quarters. Spoon salsa over fish and asparagus. Serve with lemon quarters and drizzle with oil.
PER SERVING: 413 Calories, 30g Fat (5g Saturated), 94mg Cholesterol, 2g Fiber, 30g Protein, 5g Carbs, 816mg Sodium, 0g Added Sugar