Grilled Swordfish Steaks with Basil-Caper Butter
We read this recipe in the June issue of Food & Wine Magazine. Since Ellen and I were in New Jersey visiting my family, we knew we would be able to find good quality swordfish. Although the recipe said this was best over a wood fire, we opted to go with natural charcoal. Its just easier and offers nearly the same amount of wood smoke. My father is the grill expert of the house, so we let him grill the swordfish. Just about 4 minutes on each side was perfect over a nice and hot bed of coals.
Continue Reading 2 comments August 21st, 2006
