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Ingredients

  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 2-3 whole Ancho Chiles (soaked in warm water and finely chopped)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 160 gram Swordfish steaks

Method

  • Defrost the Swordfish Steaks in the refrigerator overnight
  • In a small bowl, mix the butter with the basil, capers, ancho chiles, and 1 teaspoon of lemon juice. Season with salt and pepper, and chill
  • In a large 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.
  • 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 spoon full  of basil-caper butter, and serve right away
  • Serve with the crisp green salad

 

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