Swordfish is a meaty fish that hails from the South Atlantic. Coat this delicacy in a blanket of oregano, capers, and garlic to enhance the rich and sweet natural flavors of the fish.
How many people are you serving?
Put 1/2 cup of olive oil in a small saucepan and warm over low heat.
Whisk in lemon juice and 2 tablespoons hot water. Stir in garlic, parsley, oregano, capers (if using), and salt and pepper to taste (go easy on the salt if you're using capers). Keep warm.
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
Brush the fish steaks with 2 tablespoons of olive oil and season with salt and pepper.
Arrange on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork, about 18 minutes. (If you prefer your tuna or salmon on the rare side, cook them for less time.)
Transfer the fish steaks to a platter or plates and drizzle with the warm olive oil sauce.
Serve the remaining sauce on the side. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up