Grilled Swordfish Steaks with Chili-Limi Compound Butter
Grilled swordfish steaks feel oh-so-luxurious, but we’ve somehow found a way to up the ante! Just top this meaty fish with pats of spicy-sour-sweet Chili-Lime Compound Butter, and watch an already delicious meal become something worthy of a 5-star restaurant before your very eyes. Use any leftover butter to top steaks, pork, other fish, and more, or simply toss it with steamed veggies and softened rice noodles for an easy side!
- Serves: 1-2 portions
- Prep Time: 1 hour
- Cook Time: 8-10 minutes
Ingredients
- 1-2 large Swordfish Steaks, any pin bones and/or scales removed
- Salt & Black Pepper
- 1 tbsp. Vegetable Oil
- Compound Butter - 1/2 c. Unsalted Butter, at room temperature
- 1 1/2 tsp. Chili Sambal
- 2 Garlic Cloves, grated
- 1/2 tsp. Fresh Ginger, grated
- 1 tsp. Honey
- 1 tbsp. Fresh Lime Juice
- 1 tsp. Fresh Lime Zest
- 1 tsp. Salt
Instructions
To make the compound butter, whip together butter, Sambal, garlic, ginger, honey, lime juice, lime zest, and salt in a non-reactive mixing bowl. Lay out a piece of wax paper or cling film on a clean work surface. Transfer butter to the center of paper or film in rough, compact log shape. Wrap butter tightly in paper or film, twisting ends to seal. Refrigerate until solid (about 1 hour).
Preheat grill for direct heat on one side at medium-high; heat the opposite side on low. Dry swordfish steak(s) well with a paper towel, then rub lightly with oil. When grill is hot, season steaks well with salt and black pepper then place on grill. Allow swordfish to sear without moving for about 3 to 4 minutes or until fish comes away easily from grill. Flip and sear on opposite side for an additional 3 to 4 minutes or until seared.
Continue flipping as needed until desired doneness is reached; if fish is very thick, transfer to low heat to finish. Top fish with pats of compound butter and let butter soften before serving.
No comments yet. Add the first comment