Grilled Swordfish Steaks with Basil Caper Butter
Contributed by Steven Raichlen
6 tablespoons unsalted butter, softened
2 tablespoons chopped basil
2 teaspoons drained capers, chopped
1 tablespoon plus 1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Four ounce swordfish steaks, cut 1 inch thick
Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.
Make Ahead The basil-caper butter can be refrigerated for up to 2 days.
Where to Buy Girasole Pinot Blanc
The Organic Wine Shop
100 North Main Street
Littleton, North Carolina