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grilled swordfish with butter, lemon & caper sauce

grilled swordfish with butter, lemon & caper sauce

Adapted from ChefJune on Food52

Fresh and flavorful summertime meal.

Servings 2 to 3 servings
Author Rosemary Stelmach

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large lemon, peeled, cut crosswise into 8 - 1/4" slices (seeded, juice preserved)
  • 2 tablespoons drained nonpareil capers
  • sea salt & freshly ground black pepper
  • 1 swordfish steak, cut 1 1/4" thick (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped fresh parsley (for garnish)

Instructions

  1. Melt 4 tablespoons butter in a small saucepan over medium low heat.  Stir constantly until the butter is light brown, about 3 minutes.

  2. Cut the lemon slices into quarters and trim away any excess white fiber.  Add them (with their juice) and the capers, to the saucepan.  Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.

  3. Light or preheat a grill or preheat the broiler.  Brush the swordfish with olive oil on both sides.  Lightly season with salt and freshly ground pepper.

  4. Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
  5. Transfer the swordfish to a large platter and cut into thick strips.  Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.