Grilled Swordfish with Lemon-Basil Butter
INGREDIENTS
2 swordfish steaks, 1-inch thick (about 2 lbs)
Juice of 1/2 lemon
Extra virgin olive oil
Kosher salt and freshly ground black pepper
For the lemon-basil butter:
4 tablespoons unsalted butter, softened
1 teaspoon freshly squeezed lemon juice
Zest of 1 lemon
1/2 teaspoon garlic, minced (about 1/2 clove)
1/4 teaspoon salt
2 tablespoons minced fresh basil
INSTRUCTIONS
Preheat a gas or charcoal grill to high heat.
Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute.
Rub both sides of each steak with olive oil, salt and pepper and set aside.
Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
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