- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 teaspoons fresh oregano, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 5-ounce swordfish pieces
- 1 bottle capers, drained
TODAY's Carson Daly loves a good surf and turf, and meaty swordfish holds up beautifully when it's grilled. It's a hearty fish, yet light and summery as well.
Siri's Swap Idea: If you don't like swordfish, you could use halibut or cod as well.
Siri's Time-Saving Tip: You can make a large batch of the capers in advance and use them with salads, veggies or fish.
In a small bowl, whisk together 1/2 cup of the olive oil with the lemon juice, garlic, oregano, salt and pepper. Brush the mixture over both sides of the swordfish and let sit while you make the capers.2.
In a small skillet, heat the remaining 2 tablespoons of the olive oil over medium-high heat. Add the capers and sauté for a few minutes. Remove from the heat.3.
Preheat a grill or grill pan to medium-high heat. Grill the swordfish for roughly 3 minutes per side, depending on the thickness of the pieces. Serve topped with the crispy capers.