Food & Wine Magazine
Ingredients
- 6 tablespoons Unsalted Butter softened, you can heat for 15-20 secs in a microwave
- 3 tablespoons basil chopped
- 2 teaspoons drained capers chopped finely
- 2 cloves pressed garlic less if desired
- 1/4 teaspoon red pepper flakes to taste
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 4 8 ounce swordfish steaks about 1 inch thick
Instructions
- Light a grill. In a small bowl, blend the butter with the basil, capers, red pepper flakes, garlic, and 1 teaspoon of the lemon juice. Season with salt and pepper, and set aside.
- 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.
- 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 and serve right away.
Tried this recipe?Let us know how it was!