Ingredients Seafood Fish Swordfish Grilled Swordfish Steaks with Basil-Caper Butter 4.0 (2,455) Add your rating & review The basil-caper butter softens this delicious fish. By Steven Raichlen Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print