Thursday, August 23, 2012

Grilled Swordfish Steaks with Basil Caper Butter

Ok everyone, here is the recipe I will be using when I grill this up for you at the Harborcreek Giant Eagle on 8/23/12 and 8/25/12!

This a very good recipe I found for grilling Swordfish Steaks. Remember to buy only FRESH Swordfish. No frozen, unless that's all you can get your hands on. The fresh is a million times better. That goes for all seafood. This recipe takes about 20 minutes to prep and about 8-10 minutes of actual cooking time. It's a very quick recipe that is good on a weeknight or weekend.

Grilled Swordfish with Basil Caper Butter
Serves 2
3 Tbls Unsalted Butter
1 Tbls Chopped Basil
1 tsp Drained capers, chopped
1 Tbls plus 1/2 tsp  Fresh Lemon Juice, divided
Salt and Pepper
1 Tbls Extra Virgin Olive Oil
2 8oz Swordfish Steaks cut 1” thick

            In a small bowl, blend the butter with the basil, capers and 1/2 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
In a large, shallow dish, mix the olive oil with the remaining 1 1/2 teaspoons of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Grill the swordfish steaks over high heat 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.

This recipe is not my own. It is from Food & Wine Magazine.

Grilled Swordfish Steak served with Exotic Mushroom Risotto and Sauteed Summer Veggies.

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