Grilled Swordfish Steaks with Basil-Caper Butter

Name: Grilled Swordfish Steaks with Basil-Caper Butter
Total time: 45 min
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

4.0

(2,455)

Add your rating & review

The basil-caper butter softens this delicious fish.

By Steven Raichlen

Updated on June 14, 2017

Grilled Swordfish Stakes with Basil-Caper Butter — 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.