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Author Notes: Montauk swordfish layered with butter; Merrill's summer squash with chili, mint and toasted almonds; some good bread and a big salad--can you think of a better dinner before vacation? We finished with Kelsey's chocolate cake and coffee--and now we're packing for family reunion at the beach. It's a great life! - drbabs - drbabs
Food52 Review: Brining the fish made it ultra juicy and the compound butter was very tasty. - Cecilia - A&M
- 1 cup warm water
- 1 TB kosher salt
- ½ cup (1 stick) butter, room temperature
- 1 tsp minced garlic
- 1 TB lemon zest (zest of 1 lemon)
- 1 TB minced parsley
- 1/2 tsp red pepper flakes
- 1 TB Worcestershire sauce
- ½ tsp kosher salt
- 1 1-lb swordfish steak
- olive oil
- Fresh ground black pepper
- Flaky sea salt
- Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
- Mix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
- About 1/2 hour before cooking, put the swordfish into the brine for 10 minutes, turning once after 5 minutes. Rinse fish well and dry. Let fish come to room temperature and start grill. Take compound butter out of refrigerator and let it come to room temperature as well.
- Rub swordfish steak with olive oil and sprinkle generously with fresh ground black pepper. Grill fish over direct heat until just cooked through, about 5 minutes per side (depending on thickness). Let fish rest, covered, for 5 minutes. Serve with compound butter layered on top and a sprinkling of flaky sea salt.
- (The butter is amazing on a baguette, too!)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Swordfish Recipe