Grilled Swordfish Steaks with Basil-Caper Butter
Ingredients
Method
- 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
Method
- Defrost the Swordfish Steaks in the refrigerator overnight
- 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 fullΒ of basil-caper butter, and serve right away
- Serve with the crisp green salad