Grilled Swordfish Steaks with Basil-Caper Butter

Name: Grilled Swordfish Steaks with Basil-Caper Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped basil; 2 teaspoons drained capers, chopped; 4 servings Arugula and Endive Salad with Pine Nuts and Parmesan, for serving; 1 Tbsp fresh lemon juice; 1 Tbsp extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 907 grams swordfish steaks, cut 1 inch thick; 6 Tbsps unsalted butter, softened

Need a gluten free, primal, fodmap friendly, and pescatarian main course? Grilled Swordfish Steaks with Basil-Caper Butter could be an amazing recipe to try. This recipe serves 4. One serving contains 510 calories, 45g of protein, and 36g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up lemon juice, butter, swordfish steaks, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

Capers

Basil

Equipment you will use

Grill

Bowl

In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Swordfish

Fish

Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side.

Ingredients you will need

Swordfish Steaks

Equipment you will use

Grill

Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.

Ingredients you will need

Pine Nuts

Parmesan

Arugula

Butter

Endive

Steak

Basil

Equipment

Grill

Bowl

Ingredients

Servings:

2Tbsps

chopped basil 2teaspoons

drained capers, chopped 4servings

Arugula and Endive Salad with Pine Nuts and Parmesan, for serving 1Tbsp

fresh lemon juice 1Tbsp

extra-virgin olive oil 4servings

Salt and freshly ground pepper 907grams

swordfish steaks, cut 1 inch thick 6Tbsps

unsalted butter, softened

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.