Grilled Swordfish with Ginger Butter

July 14, 2010
3 Ratings
  • Serves 4
Author Notes

Tasty and fun for a crowd! - Sharon Pellino —Sharon Pellino

Test Kitchen Notes

A grilled Swordfish steak -- caramelized, slightly charred on the outside, soft and moist on the inside -- provides the perfect canvas for Sharon Pellino’s ginger butter. A taste of the sauce alone is good; the subtle sweet heat of the chipotle connects the dots between the contrast of creamy butter and the acid of the lemon and wine. Paired with the fish, it becomes magnificent; muted in the sauce alone, the fresh ginger bursts forth as the additional layer of flavor that makes this dish great. Seasoned with fresh cilantro and parsley, this is a summertime steak worth trying. - gingerroot —The Editors

What You'll Need
  • 2 tablespoons Shallots
  • 1/4 cup Lemon juice
  • 1/4 cup Dry white wine
  • 2 tablespoons Ginger root,finely chopped
  • 1/2 pound Unsalted butter
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 tablespoon Chipolte pepper in adobe sauce
  • 2 Sword fish steaks, 1 inch thick, about 2 1/2 pounds
  • 2 tablespoons Olive oil
  • Chopped seasonal herbs
  1. Combine in small saucepan the shallots, lemon juice,white wine and Ginger root. Cook until liquid reduced to 1/4 cup. Lower heat, add butter slowly while constantly stirring. Add salt, pepper and chopped chipoltes.
  2. Brush swordfish with oil. Sprinkle with salt and pepper. Grill 7 minutes on first side. Turn. Grill an additional 3 minutes
  3. Serve fish with sauce. Garnish with herbs. Enjoy!
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1 Review

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!