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Prep time
40 minutes
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Cook time
10 minutes
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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
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Ingredients
- Tequila lime and orange zest butter
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1/2 cup
whipping cream
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1/8 teaspoon
fresh grated ginger
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1/2 teaspoon
valencia orange zest
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1 teaspoon
lime zest
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1/2 teaspoon
reposado tequila
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1/4 teaspoon
Cointreau
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a few drops of fresh lime and orange juice
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1 teaspoon
chopped flat leaf parsley
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pinch of kosher salt
- Ginger margarita swordfish
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24 ounces
harpoon-caught swordfish steaks
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1/4 cup
Evoo for the marinade
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1/4 cup
Reposado tequila
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1/8 cup
Cointreau
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1/8 cup
fresh lime juice
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4 tablespoons
fresh valencia orange juice
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1 teaspoon
lime zest
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1/2 teaspoon
fresh orange zest
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1 teaspoon
fresh grated ginger
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1 tablespoon
chopped red onion
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1 tablespoon
flat leaf parsley, chopped
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pinch of kosher salt
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1/2 teaspoon
fresh ground white pepper
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Splash
light high heat oil for the grill (like canola)if you are not using a cedar plank
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1 handful
mesquite and alder woods blended with chardonnay soaked oak wood chips for grill
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hardwood charcoal for grill
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lime wedges, an orange wedge, and parsley for garnish
Directions
- Tequila lime and orange zest butter
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Whip the cream to a soft butter.
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Add the flavorings, zest, salt, and herbs. Whip together.
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Chill until serving.
- Ginger margarita swordfish
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Mix all the liquids for the marinade and add the zests, ginger, onion, parsley, salt and pepper.
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Add the steaks- four 6 oz.steaks, or three 8 oz steaks. Chill for 45-60 minutes in a shallow glass pan.
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Prepare the grill using pure hardwood charcoal. Oil the grill lightly with your choice of an oil (high heat like canola suggested).
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Add a handful of the mesquite/alder woodchips blend to water or tequila and wait 30 minutes.
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When the hardwood coals are ready to cook, add the soaked companion woodchips. When flames stop, the grill is ready for cooking the steaks.
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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.
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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.
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Serve with your favorite rice, couscous or other pasta.
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