Swordfish Steaks With Basil Butter
Basil gives an accented herb punch to this mild-flavored fish. Team leftover butter with any fish, shellfish, or veggies within three days.
Ingredients
Makes 8 servings
Prep: 5 min., Cook: 16 min., Other: 8 to 24 hrs.
- ½ cup butter softened
- ¼ cup loosely packed fresh basil leaves
- ¼ cup Dijon mustard
- 1½ teaspoons capers
- 8 8-ounce swordfish steaks (about 1 inch thick)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Garnishes:
- basil sprigs
- lemon wedges
Instructions
- Combine first 4 ingredients in a blender or food processor, and process until blended, stopping once to scrape down sides.
- Cover and chill 8 to 24 hours.
- Sprinkle steaks with salt and pepper.
- Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) about 8 minutes on each side or until fish flakes easily when tested with a fork.
Notes & Wine Advice
Serve with basil butter.
Garnish, if desired.
Garnish, if desired.