Grilled Swordfish with Lima Bean & Herb Butter.
I haven’t always loved Swordfish. I remember it being dry and underwhelming, so frankly I avoided it. Too many other choices that I knew I loved. I’ve shared recently that fish speak to me. There’s really no other way to explain how I can approach a massive row of freshness and choose….that one, I’ll have that piece of fish. That’s what happened the day I fell in love with Swordfish.
Something told me after a good 20 years of no Swordfish, to give it another chance, a fresh start if you will. Well apparently all Swordfish aren’t created equal. What I really mean is all Swordfish isn’t prepared equally. One thing Swordfish isn’t…is dry. So forget I said that earlier and follow some very basic cooking advice.
Liberally apply olive oil, salt & pepper to both sides of fresh 1″ thick Swordfish steaks. Heat the grill to medium high. Grill steaks 4 minutes per side (1/4 turn after two minutes to get the pretty criss-cross grill marks). After cooking on both sides, allow to rest for 5 minutes. Melt in your mouth goodness. You too will be in love.
We served our Grilled Swordfish with Lima Bean & Herb Butter. Fabulous flavors. I chose lemony thyme, parsley, and a bit of rosemary to blend with softened butter, garlic, s&p, and lima beans. I love this.
- 4 Tbl. butter, softened
- ½ cup lima beans, cooked & cooled
- 1 garlic clove, minced
- 1 Tbl. fresh herbs, minced (we used lemony thyme, parsley, rosemary)
- salt & pepper to taste
- 2 6-8 oz. Swordfish Steaks
- olive oil
- salt & pepper
- In a small food processor, combine butter, lima beans, garlic, and herbs. Process until blended but slightly chunky. Season with salt & pepper to taste. Set aside.
- Preheat grill or broiler to medium-high. Season Swordfish with olive oil, salt & pepper.
- Grill steaks 4 minutes per side, quarter turning after 2 minutes for a criss-cross grill mark pattern. Let rest for 5 minutes before serving.
- Serve will a dollop of Lima Bean & Herb Butter.
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