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Grilled Swordfish Steaks with Basil-Caper Butter

August 21st, 2006

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.

  • 6 tbsp unsalted butter, softened
  • 2 tbsp chopped basil
  • 2 tsp drained capers, chopped
  • 1 tbsp plus 1 tsp fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tbsp extra virgin olive oil
  • 4 8 oz. swordfish steaks, about 1 inch thick

Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.

Entry Filed under: Fish and Shellfish,Main Courses

2 Comments Add your own

  • 1. en bon goût : Arugula an&hellip  |  August 21st, 2006 at 5:42 pm

    [...] This salad pairs perfectly with the Grilled Swordfish Steaks with Basil-Caper Butter. It has the perfect balance of sweetness from the tomatoes with tartness from the lemon juice with the added sharpness from the parmesan. This salad would serve as a great bed to serve most any fish or lightly flavored meat. I can definitely see serving a beef tenderloin over it one day. [...]

  • 2. mom  |  January 21st, 2007 at 8:29 am

    you guys made this for us on your last visit to new jersey……it was fantastic.

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