Grilled Swordfish with Ginger Butter
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sl(i)m April 22, 2012
I am not a big fan of swordfish, but cook it because my family does like it. I chose this recipe because I thought the Ginger Butter sauce would make it more appealing to me, too. SUCCESS! First, thanks to Merrill who answered the hot line in minutes when I discovered I didn't have Chipotles in adobo. She wrote: they "re a "unique flavor, but there isn't a huge amount in this recipe. I'd either just leave it out, or add a little cayenne or chili powder for some heat and if you'd like, some smoked paprika, which will echo the smokey flavor of the chipotles in adobo." Second, this butter was delicious on everything: brocolli, rice, and the fish. I thought I'd made way too much, but it was gone, gone, gone!
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