Grilled Swordfish with Lemon-Basil Butter
The light, fresh flavors of lemon and basil make a delicious butter to serve on grilled swordfish. For an easy but impressive looking dinner, try serving this with our Baked Tomatoes Stuffed With Pearl Couscous And Chives and a salad.
- 2 swordfish steaks, 1-inch thick
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 lemon
- For the lemon-basil butter:
- 4 tablespoons unsalted butter
- 2 teaspoons freshly squeezed lemon juice
- 1/2 garlic clove
- 1/2 shallot
- Zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 cup fresh basil leaves, packed
Cut each swordfish steak in half and rub both sides with olive oil, salt and pepper. Squeeze the juice from the lemon half over the fish and set aside. Preheat the grill or broiler.
While the grill heats, place the butter, lemon juice, garlic, shallot, lemon zest, salt and basil in the work bowl of a food processor and pulse until blended. Transfer to a small bowl until ready to serve.
Grill the fish for 4-1/2 minutes per side, or until cooked through (see recipe notes). Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Serve immediately.
Makes 4 servings
The grilling time listed here is for 1-inch thick swordfish steaks. Most fish markets cut them to this thickness. If your steaks are thinner, adjust your timing accordingly. You want them cooked through, but not dried out.