Grilled Ginger Margarita Swordfish with Tequila Lime and Orange Zest Homemade Butter

By • July 15, 2010 11 Comments

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Author Notes: Tonight I decided to make homemade butter out of whipping cream and flavored it with a tad of tequila and cointreau. Since I really don't drink very much, I always love experimenting with my limited alcohol collection while cooking. I am using a reposado tequila to hold up to the swordfish. The chilled homemade butter melts just perfectly on the grilled swordfish. You can make the butter ahead and just do the grilling for an easy evening. The swordfish is really succulent when cooked this way. It was always a special excursion when friends of my dad would invite the two of us to go out on their swordfishing boats for the day off the coast of Rhode Island; we then would go home with the catch of the day. We simply grilled the fish just with salt and pepper back then, and it was always just perfect. - SagegreenSagegreen

Food52 Review: I love the addition of sweet orange juice and Cointreau in the marinade and flavorful butter. Making the butter is fun -- don't worry if all the liquid doesn't mix in, you can still spoon the juices over the fish. - StephanieThe Editors

Serves 3-4

Tequila lime and orange zest butter

  • 1/2 cup whipping cream
  • 1/8 teaspoon fresh grated ginger
  • 1/2 teaspoon valencia orange zest
  • 1 teaspoon lime zest
  • 1/2 teaspoon reposado tequila
  • 1/4 teaspoon Cointreau
  • a few drops of fresh lime and orange juice
  • 1 teaspoon chopped flat leaf parsley
  • pinch of kosher salt
  1. Whip the cream to a soft butter.
  2. Add the flavorings, zest, salt, and herbs. Whip together.
  3. Chill until serving.

Ginger margarita swordfish

  • 24 ounces harpoon-caught swordfish steaks
  • 1/4 cup Evoo
  • 1/4 cup Reposado tequila
  • 1/8 cup Cointreau
  • 1/8 cup fresh lime juice
  • 4 tablespoons fresh valencia orange juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon fresh orange zest
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon chopped red onion
  • 1 tablespoon flat leaf parsley, chopped
  • pinch of kosher salt
  • 1/2 teaspoon fresh ground white pepper
  • 1 handful mesquite and alder woods blended with chardonnay soaked oak wood chips for grill
  • hardwood charcoal for grill
  • lime wedges, an orange wedge, and parsley for garnish
  1. Mix all the liquids for the marinade and add the zests, ginger, onion, parsley, salt and pepper.
  2. Add the steaks- four 6 oz.steaks, or three 8 oz steaks. Chill for 45-60 minutes in a shallow glass pan.
  3. Prepare the grill using pure hardwood charcoal.
  4. Add a handful of the mesquite/alder woodchips blend to water or tequila and wait 30 minutes.
  5. When the hardwood coals are ready to cook, add the soaked companion woodchips. When flames stop, the grill is ready for cooking the steaks.
  6. On an oiled grill, cook the marinaded steaks for 3-4 minutes per side. I prefer using the grill itself, rather than a cedar plank.
  7. While still hot, add a teaspoonful of fresh cream butter with each serving and let your heart melt, too. Use lime wedges, an orange wedge, and parsley for garnish.
  8. Serve with your favorite rice, couscous or other pasta.

More Great Recipes: Entrees|Fish & Seafood|Steak

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