Grilled Swordfish With Capers & Herb Butter

Serves 4 | 


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


  1. 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.
  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 10 minutes.
  3. 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.