Grilled Swordfish Steak with Chili-Lime Compound Butter
This fish has a strong flavor and a high oil content that makes it excellent for grilling. Enjoy a light, quick dinner that delights your taste buds!
- Serves: 2 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 1-2 large Swordfish Steaks
- salt & black pepper
- 1 tablespoon olive oil
- Compound Butter:
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 teaspoons Chili Sambal
- 2 garlic cloves, grated
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon salt
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. Plate and top with the compound butter.
CommentsAdd a comment
What do you do with the composite butter you have made? The recipe doesn’t say.
Comment by Christine on March 1, 2023 at 8:55 am
Good morning, once the steak has been seared and is cooked, plate it and top with the compound butter.
Comment by Belle Bouvier on March 1, 2023 at 9:49 am