Ingredients

The following ingredients have 4 Servings
  • 2 swordfish steaks (1-inch thick (about 2 lbs))
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter (softened)
  • 1 teaspoon freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon garlic (minced (about 1/2 clove))
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh basil

Instruction

  • Preheat a gas or charcoal grill to high heat.
  • Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
  • Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
  • Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
  • Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.