Description
Grilled swordfish served with homemade lemon, garlic, and parsley compound butter.
Ingredients
Scale
- 2 10-ounce swordfish steaks, about 1 inch thick
- 4 tablespoons unsalted butter (softened/room temp)
- 1/4 cup fresh parsley leaves
- 1/2 lemon, zested
- 1 garlic glove
- salt, to taste
- Oil or spray for grill grates
- lemon wedges, for serving
Instructions
- For the compound butter, place herbs, salt, and garlic in a food processor or blender. Pulse until finely chopped. Add butter and lemon zest and blend until thoroughly mixed. You may need to wipe the walls of the food processor a few times with a rubber spatula to incorporate. Alternatively, use salted butter and omit salt. Transfer to a bowl. Can be made a day in advance.
- Season both sides of the swordfish with salt and pepper to taste.
- Preheat the grill to medium heat. Clean the grates well and oil with a grill-safe spray or brush with oil. This prevents the swordfish from sticking.
- Grill swordfish for 5-6 minutes per side for medium. I remove from the heat when the internal temperature reaches about 130-135°F.
- Let steaks rest for 5 minutes before serving. Serve each steak topped with a quenelle of lemon herb butter and a lemon wedge. This works best with a hot spoon.
Notes
I remove my swordfish from the heat when the internal temperature reaches 130°F. This is perfect for tender juicy swordfish that is light and flakey. Overcooking will dry the fish out considerably. The USDA recommends 145°F however that is considered well done for fish.
Keywords: grilled swordfish