Swordfish Steaks with Watercress Sauce


by: NYC Cook

Oysters, clams, and mussels must be alive when you buy them. Their shells should be tightly closed. Live mussels sometimes gape open ever so slightly, but they should close right away when you tap on them.


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serves: 4

4 swordfish steaks (about 6 ounces each and 1 inch thick)

Extra virgin olive oil

1 teaspoon minced garlic

1/2 teaspoon paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1 large garlic clove

1 cup tightly packed fresh watercress leaves

1/4 cup tightly packed fresh basil leaves

1/1 cup sour cream

2 tablespoons mayonnaise

1/2 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Nutrition Facts
Swordfish Steaks with Watercress Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 391

  • Total Fat: 25.2 g
  •     Saturated Fat: 9.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 144.1 mg
  • Sodium: 544.3 mg
  • Total Carbs: 4.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 2.7 g
  • Protein: 35.2 g

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1.  To make the sauce: In a food processor mince the garlic. Add the watercress and basil and process until chopped. Add the remaining sauce ingredients and process until smooth. Pour the sauce into a small bowl. If not using right away, cover and refrigerate for as long as 24 hours.

2.  Lightly brush or spray the steaks on both sides with oil and then season evenly with the garlic, paprika, salt, and pepper. Grill over Direct Medium heat until the steaks are opaque in the center but still juicy, 8 to 10 minutes, turning once. Serve warm with the sauce.

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