Grilled Swordfish with Herb Butter
By
Cathy Roma
Serves:
4 people
Prep Time:
00h 15
Cook Time:
00h 08
A hearty dish made simple with this compound butter that can be easily tossed over a salad or some roasted veggies.
Share with your friends
Ingredients and Method
Ingredients
- FOR THE HERB BUTTER
- 4 ounces (1 stick) unsalted butter, soften
- 2 tablespoons shallots, minced
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh chives. minced
- 2 teaspoons thyme, minced
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- FOR THE SWORDFISH
- 24 ounces swordfish steaks ( 4 - 6 ounces, 1 inch thick)
- 1 tablespoon extra virgin olive oil
- kosher salt
- ground black pepper
- 2 ounces herb butter, chilled and sliced
Method
- FOR THE HERB BUTTER: Combine all the ingredients in a food processor or beat with a mixer until well combined. Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm.
- FOR THE SWORDFISH: Preheat your grill to med/high heat. Rub the oil on both sides of the fish and season well with salt and pepper on both sides. Grill the swordfish about 3-4 mins on each side. (If your steaks are on the thin side, take them off early to avoid drying out the fish.) Slice 4 pats of herb butter and place one slice on each swordfish steak and allow to melt into the fish. Reserve the remaining butter for another use.
Products you will need
