Grilled Swordfish With Lemon Basil Butter

This formula may be a extremely easy, however improbably flavorous thanks to cook swordfish.

You may suppose that cookery fish is somewhat tough, and that is true, however swordfish, with its firm, steak-like texture stands up well to the current methodology of change of state associated you do not ought to be an skilled to own it prove utterly.

Grilled Swordfish with Lemon Basil Butter

Swordfish steaks cook through in but 10 minutes and every one that is required to arrange them for the grill may be a very little juice, olive oil, salt and pepper.

Our easy compound butter, flavoured with lemon rind and basil, melts over the fish even as it comes off the grill, adding a contemporary, sourish quality that enhances the flavour of the swordfish utterly.

INGREDIENTS:

• 2 swordfish steaks, 1-inch thick (about 2 lbs)
• Juice of 1/2 lemon
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• For the lemon-basil butter:
• 4 tablespoons unsalted butter, softened
• 1 teaspoon freshly squeezed lemon juice
• Zest of 1 lemon
• 1/2 teaspoon garlic, minced (about 1/2 clove)
• 1/4 teaspoon salt
• 2 tablespoons minced fresh basil

INSTRUCTIONS:

1. Preheat a gas or charcoal grill to high heat.
2. Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute.
3. Rub both sides of each steak with olive oil, salt and pepper and set aside.
4. Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
5. Oil the grill grates and add the fish.
6. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
7. Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill.
8. Allow to rest for 2 to 3 minutes before serving.

Share this post