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Grilled Swordfish Steaks with Basil-Caper Butter

Grilled Swordfish Steaks with Basil-Caper Butter


    • 6 tablespoons unsalted butter, softened

    • 2 tablespoons chopped basil

    • 2 teaspoons drained capers, chopped

    • 2-3 whole Ancho Chiles (soaked in warm water and finely chopped)

    • 1 tablespoon plus 1 teaspoon fresh lemon juice

    • Salt and freshly ground pepper

    • 1 tablespoon extra-virgin olive oil


    • In a small bowl, mix the butter with the basil, capers, ancho chiles, and 1 teaspoon of lemon juice. Season with salt and pepper, and chill

    • In a large 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 spoon full  of basil-caper butter, and serve right away

    • Serve with the crisp green salad