Grilled Swordfish with Herby Garlic Butter Sauce

Grill season isn’t over just yet so I’m making as much use of the grill as I can before it gets frigid here in New York! And while my love for salmon is strong, I needed to switch it up a bit.

Say hello to your new go-to fish recipe and file this under 20 minute meals. Not only is this a quick and easy meal to whip up, but it makes a beautiful presentation for a dinner party or a weeknight meal. 

Swordfish has a meaty texture, similar to that of a tender chicken so it can really stand up to the grill. You don’t have to worry about the fish falling apart when you’re flipping it and although the steaks are thick, they cook up quick. 

What I love about swordfish, other than the texture, is that it’s mild flavor lends itself perfectly to a bold sauce. Similar to a pesto, but without the cheese and the addition of butter and capers, this garlic-herb butter sauce adds loads of flavor to whatever you add it to.  

This dish pairs nicely with a cauliflower mash and a crisp salad. Enjoy!

Ingredients (serves 1-2)

1 - 2 swordfish steaks 

Salt and pepper

Extra virgin olive oil (to drizzle on the filets)

For the sauce:

1-1/2 cups fresh basil, chopped

2 sprigs thyme, discard stems

1/2 teaspoon dried oregano

1/2 teaspoon dried jalapeno (optional)

1 shallot, minced

1 garlic clove, minced

Zest of 1 lemon

Sea salt and pepper

1/4 cup extra virgin olive oil 

3 tablespoons butter

1 tablespoon capers

Juice from 1/2 a lemon

Instructions

1. Heat your grill on medium high. 

2. Start by prepping fish. Rinse the swordfish steak(s), pat dry and season both sides with salt, pepper and a drizzle of olive oil. Set aside while the grill heats up. 

3. Place all sauce ingredients (up to lemon zest) into a mortar and pestle and mix until the herbs, garlic, and shallot break down and the sauce turns a bright green. Slowly pour in the olive oil, salt and pepper and continue to mix, allowing all the flavors to combine. 

4. Place the steaks directly on the grill, cover and let cook for about 5-6 minutes on each side. 

5. While steaks are cooking, heat up the butter until just melted, then add the herb mixture to the butter. Stir in the capers until combined. 

6. When steaks are done, spoon the sauce over the fish and garnish with more fresh lemon zest and squeeze the lemon juice right on top. 

7. Serve with cauliflower mash and salad and enjoy!