Shelly's Recipe

GRILLED SWORDFISH STEAKS WITH BASIL-CAPER BUTTER

Category: Seafood and Fish - Grilled

6 tbsp unsalted butter, softened
2 tbsp chopped basil
2 tsp drained capers, chopped
1 tbsp plus 1 tsp fresh lemon juice
Salt and freshly ground pepper
1 tbsp extra-virgin olive oil
Four 8-oz swordfish steaks, cut 1 inch thick
Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

Light a grill. In a small bowl, blend the butter with the basil, capers and 1 tsp of the lemon juice. Season with salt and pepper, and refrigerate.

In a large, shallow dish, mix the olive oil with the remaining 1 tbsp 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, with the Arugula and Endive Salad with Pine Nuts and Parmesan. Serves: 4