Grilled Swordfish Steaks with Garlic Herb Butter
Looking to impress at your next summer barbecue? This Grilled Swordfish Steaks with Garlic Herb Butter recipe is your ticket to a delicious outdoor feast. Swordfish steaks are meaty, tender, and packed with flavor, making them perfect for grilling. With a simple garlic herb butter to elevate their taste, this dish will surely be a hit with friends and family. Imagine the smoky aroma of grilled swordfish filling the air as you prepare this mouthwatering meal. The combination of perfectly grilled fish and a rich, herb-infused butter creates a taste that is both savory and refreshing, perfect for any seafood lover.
Ingredients
- 4 swordfish steaks (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
Instructions
- Prepare the Grill: Preheat your grill to medium-high heat.
- Season the Fish: Rub the swordfish steaks with olive oil, salt, and pepper. Let them sit at room temperature for about 15 minutes.
- Make the Garlic Herb Butter: In a small bowl, mix together the softened butter, minced garlic, chopped parsley, basil, and lemon juice until well combined.
- Grill the Swordfish: Place the swordfish steaks on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve: Remove the swordfish from the grill and top each steak with a generous dollop of garlic herb butter. Serve with lemon wedges on the side.
Cook’s tips
- Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Don't overcook swordfish; it should be opaque but still moist inside.
- Let the butter soften at room temperature before mixing for a smooth blend.
- Use fresh herbs for the best flavor; dried herbs will be more concentrated, so use half the amount.
- Let the fish rest for 2-3 minutes after grilling to allow juices to redistribute.
Substitutions
- Use ghee or clarified butter instead of unsalted butter for a nuttier flavor.
- Substitute parsley with cilantro or dill for a different herb profile.
- Replace lemon juice with lime juice or a splash of white wine vinegar.
- If you don't have fresh basil, use oregano or thyme.
- You can also use a grill pan or cast-iron skillet if outdoor grilling isn't possible.
Storage & reheating
Store leftover swordfish and garlic herb butter separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet over low heat or in the microwave, being careful not to dry it out. The butter can be softened and used as a spread on other dishes.
Frequently asked questions
How do I know when the swordfish is done?
The fish should be opaque and flake easily with a fork. For food safety, the internal temperature should reach 145°F (63°C).
Can I use frozen swordfish steaks?
Yes, but thaw them completely in the refrigerator overnight and pat dry with paper towels before grilling to ensure even cooking.
Can I make the garlic herb butter ahead of time?
Absolutely! Prepare the butter up to 3 days in advance and store it in the refrigerator. Let it come to room temperature before using.
What side dishes pair well with this recipe?
Grilled vegetables, a fresh green salad, rice pilaf, or roasted potatoes are all excellent choices to complement the rich flavors.
