Grilled Swordfish Steaks with Basil-Caper Butter

The basil-caper butter softens this delicious fish.

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  • Servings: 4


  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 8-ounce swordfish steaks, cut 1 inch thick
  • Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The basil-caper butter can be refrigerated for up to 2 days.

Suggested Pairing

Flavored butter gives these meaty swordfish steaks a piquant, herbal taste that's echoed in Sauvignon Blanc, particularly ones from the Collio region of Italy.

Contributed By Photo © Tina Rupp Published June 2006

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