Grilled Swordfish, Lemon + Capers

Recipe created & provided by Chef Crusco Catering in Austin, TX.


  • 2 filets of Swordfish – cut in half lengthwise (butterflied) so each portion is 1/2 to 3/4 inch thick
  • 3 Heirloom Tomato’s – different colors – cut into 1/2 thick slices
  • 3 tbsps. Capers – drained
  • 2 cloves Garlic – sliced thin
  • 4 Lemons – juice from all and zest from one
  • 1/2 cup crisp white wine like Friends (Buy at The Austin Winery)
  • 2 tbsps. Unsalted Butter
  • 2 Sprigs Oregano – leaves only for garnish
  • Sea Salt & Fresh Pepper


  1. Pre heat the grill to high heat. Prepare the tomato slices and place on a platter. Place 2 tbsps. EVOO in a cast iron skillet and place on the grill to heat up.
  2. Season the 4 portions of fish with sea salt and fresh cracked pepper.
  3. Once hot, place the fish onto the pan and sear for 1-2 minutes per side. Remove fish and set aside.
  4. Add 2 more tbsps. EVOO to the pan and add the garlic and capers. Season and fry for 1 minute until garlic is golden brown. Immediately add the white wine and lemon juice and bring to a boil.
  5. Cook and reduce to half. Add the zest, butter and heat until melted through.
  6. To serve, place the fish on top of the tomato slices. Spoon the sauce all over the fish and tomatoes.
  7. Garnish with the fresh oregano. Serve with Chef Crusco’s delicious Lemon Asparagus. Enjoy!