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Grilled Swordfish With Capers & Herb Butter
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Serves 4
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Ingredients:
4 8 oz. swordfish steaks, cut 1 inch thick
6 tablespoons unsalted butter, softened
2 tablespoons chopped basil
2 teaspoons drained capers, chopped
1 tablespoonplus 1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Directions:
Light 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 10 minutes.
Grill the swordfish steaks over a medium to high fire until nicely charred on the outside and just cooked within, about 4 minutes per side (cook 8-10 minutes total for every inch of fish). Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.
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Grilled Swordfish With Capers & Herb Butter
Serves 4
Ingredients:
4 8 oz. swordfish steaks, cut 1 inch thick
6 tablespoons unsalted butter, softened
2 tablespoons chopped basil
2 teaspoons drained capers, chopped
1 tablespoonplus 1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Directions:
Light 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 10 minutes.
Grill the swordfish steaks over a medium to high fire until nicely charred on the outside and just cooked within, about 4 minutes per side (cook 8-10 minutes total for every inch of fish). Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.
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