Recipe: Grilled Swordfish With Spicy Yogurt Sauce From the Kitchen Window column

Grilled Swordfish With Spicy Yogurt Sauce

Jacques Pepin says he rubs the swordfish steaks with oil and coats them with herbes de Provence prior to grilling. He grills the steaks for 4 to 5 minutes and then finishes them in a warm oven. This recipe is adapted from his book Essential Pepin (Houghton Mifflin Harcourt 2011). He serves the fish with a yogurt sauce that can also be served with grilled poultry.

Grilled Swordfish With Spicy Yogurt Sauce
Courtesy of Jaques Pepin

Makes 4 servings

4 swordfish steaks (5 to 6 ounces each and about 1 inch thick), preferably center-cut

1/2 teaspoon canola oil

1 teaspoon herbes de Provence

1/2 teaspoon salt


1/3 cup loosely packed fresh cilantro leaves

1/4 cup loosely packed fresh mint leaves

2 small garlic cloves

1 piece ginger (about the size of the 2 garlic cloves), peeled

1 small jalapeno pepper

1/2 teaspoon salt

1 cup plain yogurt

Rub the steaks on both sides with the oil and sprinkle with the herbes de Provence and salt. Arrange the steaks on a plate, cover them with plastic wrap and refrigerate until ready to cook.

To make the sauce, put all the ingredients except the yogurt in a blender or mini-chop and process until chopped. Add the yogurt and process until smooth. Set aside, covered.

Preheat a grill until very hot. Preheat the oven to 180 degrees.

Place the steaks on clean hot grill rack and cook for about 2 minutes on each side, until lightly browned. Transfer the steaks to a tray and place them in the oven for 10 minutes to finish cooking.

Spoon enough sauce onto 4 plates to coat the bottom of each, place a steak in the center of each plate and serve, passing the extra sauce on the side.