Grilled Sworsfish Steaks with Basil-Caper Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) chopped basil |
2 teaspoon(s) drained capers, chopped |
1 tablespoon(s) extra-virgin olive oil |
four 8-ounce swordfish steaks, cut 1 inch thick |
1 tablespoon(s) plus 1 teaspoon fresh lemon juice |
salt and freshly ground pepper |
6 tablespoon(s) unsalted butter, softened |
Directions:
1. 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.
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 15 minutes.
3. 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.
4. MAKE AHEAD
5. The basil-caper butter can be refrigerated for up to 2 days.
6. Internal temp for Swordfish is 125 degrees.
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