This citrusy butter boldens the mildly sweet swordfish and softens the meaty texture. Pair the meal with some fresh, grilled tomatoes.
It's time to get the grill going! Summertime is meant to be spent outdoors with fresh food. This is a great recipe to use if you want to focus on spending your time with company, because you can make the butter ahead of time (it keeps for a week in the fridge), and just throw the swordfish and tomatoes on the grill for a wow meal in 10 minutes.
Ingredients Serves 4.
- 2lbs of swordfish steaks at room temp
- Cayenne Pepper
- A little olive oil
- 1 stick of butter (I used unsweetened, but I'm sure sweetened would be fine)
- Juice of 1 lime (about 2tbsp)
- Four garlic cloves, minced
- 1 bunch of cilantro, stems removed (about 1/3 cup packed)
Throw the butter, juice, garlic, and cilantro into a food processor. Blend it all until you get a creamy mixture. Then place the butter in a serving dish. I put mine in a jar to save for toast and sandwiches this week. When you're ready to grill, Pat the steaks dry. Then rub some olive oil on both sides and season with cayenne pepper & salt. If you haven't let these guys get to room temp yet, have a little patience. Smear healthy globs of the cilantro butter onto your tomatoes. The butter will stick best on the outside skin. Place these on the grill for about 4 minutes, until charred on one side. Grill the steaks on high for about 2 minutes on each side (depending on the thickness of your steaks). The trick to grilling fish is to wait until it easily can be flipped. If the fish is sticking, wait. The steaks should turn a little beige when done. Serve with remaining cilantro butter.