Grilled Swordfish with Tangy Compound Butter

By • July 10, 2010 • 17 Comments


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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! - drbabsdrbabs

Food52 Review: Brining the fish made it ultra juicy and the compound butter was very tasty. - CeciliaA&M

Serves 2-3

  • 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
  1. Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
  2. Mix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
  3. 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.
  4. 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.
  5. (The butter is amazing on a baguette, too!)

Tags: doubled easily, flexible, simple, Summer

Comments (17) Questions (0)

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about 3 years ago Fran McGinty

This sounds really good. I was thinking of putting it on Tuna steak, I don't care for Tuna but its my boyfriends favorite fish so I sometimes indulge him. The compound butter sounds good I am hoping it will add the flavor I need on the tuna ;) Thanks for this one.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks for noticing! The compound butter has really strong flavors--I hope you like it.

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over 3 years ago Sagegreen

Great recipe! Thanks for letting me know. I missed this one before.

Dsc_0675-x2a

over 3 years ago Sagegreen

I think I only look at recipes with photos, which is probably why I missed this!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--I was having trouble with my camera when I made this--now I use my phone and it's better than my camera...sad.

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almost 4 years ago ENunn

Really lovely; I have to get into compound butters, and this seems like the perfect way to start now that I'm obsessed with swordfish again

I need to set up a potluck in Chicago so I won't be so jealous!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks so much! I'd love to do a potluck, too-- I live on long Island--will have to glom onto the next one in NY!!

Lnd_jen

almost 4 years ago lastnightsdinner

Compound butter is one of my favorite ways to dress up simply grilled meats or fish - yours sounds great!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--it's one of mine, too!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Dr Babs you really need to come on down here for our next potluck (fall maybe?) so we can all cook together!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

That sounds like fun! We usually come down in fall or winter--I'll let you know.

Lobster_001

almost 4 years ago nannydeb

Sounds delicious! I'll make this tonight and pretend that we're going on vacation to the beach tomorrow!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I hope you enjoyed it.

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almost 4 years ago dymnyno

Sounds like just the right amount of kick!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I thought so--but of course you could always add more kick!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds really nice, Dr. B.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Mrs. Larkin! It was really good!