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
Test Kitchen Notes
Brining the fish made it ultra juicy and the compound butter was very tasty. - Cecilia —The Editors
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Ingredients
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1 cup warm water
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1 TB kosher salt
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½ cup (1 stick) butter, room temperature
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1 tsp minced garlic
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1 TB lemon zest (zest of 1 lemon)
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1 TB minced parsley
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1/2 tsp red pepper flakes
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1 TB Worcestershire sauce
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½ tsp kosher salt
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1 1-lb swordfish steak
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olive oil
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Fresh ground black pepper
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Flaky sea salt
Directions
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Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
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Mix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
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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.
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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.
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(The butter is amazing on a baguette, too!)
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