Butter + lemon + capers = yummy. Add that combo to wild-caught grilled swordfish. That equals delicious. And you can so easily do this at home. Really. Why not make this Grilled Swordfish With Butter, Lemon & Caper Sauce tonight?
The key here is to purchase (or catch, if you’re so inclined) good quality, very fresh swordfish. My local Whole Foods market had these amazing wild-caught steaks on sale. That’s all it took. My dinner menu was decided.
Make that swordfish steak nice & thick…
The steak should be cut on the thick side. At the very least, one-inch thick. Preferably, one and a quarter-inch thick.
I found this recipe on Food52 and followed it closely except for one significant change. The ratio of sauce to fish. ChefJune recommends grilling 3 pounds of swordfish to serve with the sauce. In my household, we enjoy that same amount of goodness on a 1-pound steak. Since I like to serve it on a bed of toasty pasta, the overflow of sauce pairs well with the orzo. Whatever size crowd you’re feeding, you decide. Just keep in mind …this sauce is really delicious. And you want to have enough to dress each and every serving.
First things first…
Get the caper sauce prepared and preheat your grill. Once the sauce is ready, set it aside and start grilling.
Choose your side…
This is especially delicious served on a bed of pasta or rice. Take a look at this enticing combination …Grilled Swordfish With Butter, Lemon & Caper Sauce served with toasted orzo with parmesan. Looks good enough to eat, don’t you think?
grilled swordfish with butter, lemon & caper sauce
Adapted from ChefJune on Food52
Fresh and flavorful summertime meal.
- 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)
Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
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.
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.
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).
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.