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Grilled Swordfish With Capers & Herb Butter
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.
| Main Ingredient: | Swordfish |
| Course: | Dinner |
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