Grilled Swordfish with Brown Butter, Lemon and Capers
From the Oceanside kitchen Β· Recipe collection
Firm swordfish steaks pair with a warm brown butter sauce, lemon and capers. Make the sauce first and watch the butter closely as it turns golden.
Grilled Swordfish with Brown Butter, Lemon and Capers
- Yield
- 6 servings
- Prep
- 20 min
- Cook
- About 12 min
Ingredients
- 4 tablespoons butter
- 1 large lemon, peeled and cut into 1/4 inch slices (remove seeds)
- 2 tablespoons nonpareil capers, drained
- Sea salt and pepper to taste (white or black pepper)
- 6 swordfish steaks (4 to 6 oz steaks)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped parsley for garnish
Step-by-step instructions
- Melt butter in a small saucepan over medium-low heat, stirring until lightly browned and nutty, about 3 minutes. Do not let it burn.
- Quarter the peeled lemon slices and remove seeds. Add lemon and capers to the butter and warm gently for about 1 minute.
- Preheat a grill or broiler. Brush swordfish on both sides with olive oil and season with salt and pepper.
- Grill or broil, turning once, until browned and 145Β°F in the thickest part. Begin checking after about 3β4 minutes per side; thicker steaks need more time.
- Transfer to a platter, spoon over the brown butter sauce and sprinkle with parsley.
What to serve alongside
Roasted potatoes and green beans.
Helpful questions
How do I keep the seafood tender?
Remove the butter from the heat when it smells nutty; residual heat can carry it from golden to burned quickly.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
