There are few things better than grilled swordfish on a hot summer’s day. We recently tried a delightful recipe from “ChefJune” at Food52 for a great meal with a tangy lemon-caper sauce that is added at the end of the grilling.
Grilled Swordfish with a Lemon Caper Sauce from Food52
- 4 tablespoons unsalted butter
- 1 large lemon peeled, cut crosswise into 8 1/4″ slices, seeded, with all the juice
- 2 tablespoons drained nonpareil capers
- Sea salt and freshly ground white pepper to taste
- 3 swordfish steaks cut 1 1/4-inch thick about 1 pound each
- 3 tablespoons (very greeextra-virgin olive oil
- 2 teaspoons finely chopped parsley for garnish
- Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
- Cut the lemon slices into quarters. Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
- Light a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste.
- Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
- Transfer the swordfish to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.
When grilling fish, it is easy to overcook it. A simple technique that I learned from a master-griller is to see if you can easily push a knife through the fish. Our swordfish was just under an inch thick and we cooked it for about 12 minutes.