Grilled Swordfish with Rosemary and Caper Mayonnaise

Grilled Swordfish with Rosemary and Caper Mayonnaise

Main Course 

  • 2


  • Very easy



  • 1 lb swordfish steak, about 1 inch thick
  • 2 Tablespoons olive oil
  • 1 teaspoon fresh rosemary, chopped (additional fresh sprigs for garnish)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon fresh ground pepper, plus additional for serving
  • For Caper Sauce
  • ½ Cup mayonnaise
  • ½ teaspoon red wine vinegar
  • 1 Tablespoon Capers, drained and chopped


Turn the Grill with AutoSense on, select the “Fish” program and press “OK”. While the Grill is preheating, mix together 2 Tablespoons of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and the teaspoon of chopped rosemary. Coat both sides of the swordfish with this preparation. Set the fish aside until the Grill Beeps and the LED stops flashing, indicating that the Grill is now preheated and ready for cooking.

Open the grill, place the swordfish on the cooking plates and close the lid. The cooking cycle now begins. Cook until the indicator light stays solid next to your desired cooking level, and you hear a beep. We recommend cooking the swordfish to MEDIUM.

While the swordfish is grilling, prepare the Caper Sauce. In a small bowl, combine the mayonnaise, capers and vinegar and mix thoroughly. When the Swordfish has reached your desired temperature open the grill and transfer the fish to a plate. Serve the Grilled Swordfish with the Caper Mayonnaise Sauce. Garnish with fresh rosemary sprigs.