Imagine sinking your fork into a perfectly grilled swordfish steak, its exterior beautifully seared with elegant crosshatch marks, while a luxurious basil caper butter melts seductively across the top. This isn't just another fish dish - this is a culinary experience that transforms an ordinary meal into an extraordinary dining adventure. Whether you're a seasoned home chef or a weekend cooking enthusiast, this Italian-inspired recipe will elevate your grilling game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 1/4 cup unsalted butter, softened
- 2 tablespoons capers, rinsed and chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Remove swordfish steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- In a small mixing bowl, combine softened butter, chopped capers, and fresh chopped basil. Mix thoroughly until ingredients are well incorporated. Set aside.
- Preheat outdoor grill or indoor grill pan to medium-high heat, approximately 400-450°F. Clean and oil grill grates to prevent fish from sticking.
- Pat swordfish steaks dry with paper towels to remove excess moisture. This helps achieve a better sear and prevents steaming.
- Season both sides of swordfish steaks generously with salt and freshly ground black pepper.
- Place swordfish steaks on hot grill at a 45-degree angle to create professional crosshatch grill marks. Cook for 4-5 minutes on first side without moving.
- Carefully flip swordfish steaks using a wide spatula. Cook for additional 3-4 minutes on second side until fish is opaque and reaches internal temperature of 145°F.
- Remove grilled swordfish from heat and immediately top each steak with a generous dollop of prepared basil caper butter.
- Let steaks rest for 2-3 minutes to allow butter to melt and flavors to meld. Serve immediately with lemon wedges if desired.
Tips
- • Temperature is key: Always let your swordfish steaks sit at room temperature for 30 minutes before grilling to ensure even cooking. • Moisture matters: Pat the fish dry before seasoning to achieve a beautiful golden-brown sear. • Grill precision: Use a hot grill (400-450°F) and create those professional 45-degree angle grill marks for maximum visual appeal. • Don't overcook: Swordfish is best when it reaches an internal temperature of 145°F - any longer and it can become dry. • Butter boost: The homemade basil caper butter isn't just a topping, it's a flavor bomb that transforms the entire dish. • Resting is crucial: Allow the fish to rest 2-3 minutes after grilling to let the juices redistribute and butter melt perfectly.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 32g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 110mg
