This is the best tasting sauce I have ever eaten on fish.
The zing from the lemon and freshness of parsley along with the crunch of the scallions and smooth flakey texture of the swordfish are outrageously pleasing. I made sure that I had enough caesar sauce to fill up a squeeze bottle which now lives in my fridge. I used the leftover sauce the next day on top of some chicken with rice, it was unbelievable! This would also be great dressing to use on salads or dipping for snacks and veggies.
- 2 Cloves Garlic
- 1/4 Cup Fresh Parsley
- 1 T Anchovy Paste
- 2 t Dijon Mustard
- 1 Cup Mayo
- 1 T Grated Lemon Zest
- 3 T Freshly Squeezed Lemon
- 1-2 lbs Swordfish
- Sea Salt & Pepper
- 1/2 Cup Chopped Scallions
- Optional- Sautéed Shallots and Capers
Preheat the oven to 500
For the Caesar Sauce, place garlic, parsley, anchovy paste, dijon mustard, mayo, lemon zest and lemon in a bender or food processor. Pulse until you have a smooth sauce.
Season swordfish generously with sea salt and freshly ground pepper and place on a baking sheet or glass bakeware. Set aside more than half the sauce for serving and spread the other portion on both sides of the swordfish. Sprinkle with scallions and allow to stand for 10 minutes.
Roast for 10 to 12 minutes until the center is just barley cooked. Let rest for 10 minutes. While the fish is cooking, heat some oil or butter in a pan, add 3 tablespoons of capers and one chopped shallot. Cook for a few minutes until capers are a little crisp. Serve fish with extra lemon parsley sauce and capers.
This recipe was adapted from Ina Gardens Recipe in her cookbook "How Easy Is That"