Grilled Swordfish Steaks with Basil-Caper Butter
- Number of Servings: 4
Ingredients
6 tablespoons unsalted butter, softened 2 tablespoons chopped basil 2 teaspoons drained capers, chopped 1 tablespoon plus 1 teaspoon fresh lemon juice Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil Four 8-ounce swordfish steaks, cut 1 inch thick
1.Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
2.In a large, shallow 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. Refrigerate for 15 minutes.
3.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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKWILL1.
2.In a large, shallow 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. Refrigerate for 15 minutes.
3.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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TKWILL1.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 11.7 g
- Cholesterol: 60.7 mg
- Sodium: 207.7 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 27.1 g
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