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

July 15, 2010
2 Ratings
  • Prep time 40 minutes
  • Cook time 10 minutes
  • Serves 3-4
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. - Sagegreen —Sagegreen

Test Kitchen Notes

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. - Stephanie —The Editors

What You'll Need
  • 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
  • Ginger margarita swordfish
  • 24 ounces harpoon-caught swordfish steaks
  • 1/4 cup Evoo for the marinade
  • 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
  • Splash light high heat oil for the grill (like canola)if you are not using a cedar plank
  • 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. Tequila lime and orange zest butter
  2. Whip the cream to a soft butter.
  3. Add the flavorings, zest, salt, and herbs. Whip together.
  4. Chill until serving.
  1. Ginger margarita swordfish
  2. Mix all the liquids for the marinade and add the zests, ginger, onion, parsley, salt and pepper.
  3. Add the steaks- four 6 oz.steaks, or three 8 oz steaks. Chill for 45-60 minutes in a shallow glass pan.
  4. Prepare the grill using pure hardwood charcoal. Oil the grill lightly with your choice of an oil (high heat like canola suggested).
  5. Add a handful of the mesquite/alder woodchips blend to water or tequila and wait 30 minutes.
  6. When the hardwood coals are ready to cook, add the soaked companion woodchips. When flames stop, the grill is ready for cooking the steaks.
  7. 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.
  8. 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.
  9. Serve with your favorite rice, couscous or other pasta.

See what other Food52ers are saying.

  • Sagegreen
  • AntoniaJames
  • TheWimpyVegetarian
  • WinnieAb

11 Reviews

Sagegreen July 22, 2010
Thank you so much for the editor's pick! It is wonderful recognition. I hope you can enjoy this recipe.
Sagegreen July 24, 2010
When I first made the butter, there was quite a bit of liquid unincorporated...but I kept processing and it all got absorbed in time. So the second time I made the butter first and then added the liquid to it and that took less time.
Sagegreen June 30, 2011
Oops, this was not meant to be in the raw contest...wish there was an easy way to withdraw it and my other grilled swordfish recipe.
AntoniaJames July 18, 2010
Wow, can I come have dinner at your place?!! This looks heavenly. Really, really nice!! ;o)
Sagegreen July 18, 2010
You would be very welcome! Thanks. I am trying to see if I can locate Food52 folks in my region through our Whole Foods Market to get together for some events. Hope it works out.
TheWimpyVegetarian July 18, 2010
This looks absolutely wonderful sagegreen!! I love the flavors you've put together here and love that you whipped cream for the butter. Such a creamy butter when you do it that way and with all the flavors you added including the tequila --- really just wonderful.
Sagegreen July 18, 2010
Thank you so much. I was really good. Btw I love what you are doing with M.A.L.T! I am worked on a program with teens and farming in western Mass.
Sagegreen July 18, 2010
Sorry for the typo-I worked on a program for five years- getting a federal research grant. (The goal was to get teens involved with developing websites for their farming families to market value-added products online, hopefully keeping kids from leaving the farm).
TheWimpyVegetarian July 18, 2010
That sounds like a great program! So many of our local farms and ranches here have been launching their websites over the last couple years, many of them by involving their very computer-literate kids. Good for you on getting a fed research grant!! I've got a cooking class next weekend at a local farm highlighting their greens and a neighboring ranch's grass-fed beef. A lot of work, but so rewarding as you know! And I've really enjoyed getting to know some of the local farmers and ranchers.
WinnieAb July 15, 2010
This looks fantastic!
Sagegreen July 15, 2010
Thanks. It really does melt in your mouth. Seafood reminds me of my seacoast childhood years, which I dearly miss now that I live inland!