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grilled swordfish with lemon capers recipe

Grilled Swordfish with Lemon Caper Butter Sauce

Grilled swordfish steaks with a fast lemon caper butter sauce. Hot grill marks, a juicy center, and a bright, briny finish. A simple dinner with clean Mediterranean flavor, ready fast and perfect for warm evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean, Seafood
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Swordfish steaks 1 to 1¼ inch thick
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Unsalted butter cold
  • Lemon juice and light zest
  • Nonpareil capers drained and rinsed
  • Chicken stock or seafood stock
  • Shallot finely minced
  • Fresh parsley chopped

Method
 

Prep the fish
  1. Pat swordfish dry on all sides with paper towels. Brush lightly with olive oil. Season both sides with salt and black pepper.
Heat the grill
  1. Preheat grill to high heat, about 400 to 450°F. Clean and oil the grates well.
Grill the swordfish
  1. Place steaks on the hot grates. Do not move them early.
  2. Grill 3 to 4 minutes per side for 1 to 1¼ inch steaks.
  3. Look for dark grill marks and a slightly pink center.
  4. Check internal temperature. Target 145°F.
  5. Remove from grill and rest 3 minutes on a warm plate.
Make the lemon caper sauce
  1. Place a small pan over medium heat.
  2. Add a little olive oil and the minced shallot. Cook 30 to 60 seconds until soft.
  3. Add stock and simmer 2 to 3 minutes to reduce slightly.
  4. Remove pan from heat. Add lemon juice and capers.
  5. Whisk in cold butter a few pieces at a time until glossy.
  6. Stir in chopped parsley. Taste and adjust salt.
Serve
  1. Spoon warm sauce over the rested swordfish.
  2. Finish with extra parsley and black pepper. Serve at once.

Notes

Choose swordfish that smells clean and feels firm.
Thaw frozen steaks overnight in the fridge and dry well.
Do not overcook. Swordfish dries fast.
Add butter off heat so the sauce stays smooth.
Serve with broccolini, arugula salad, or toasted orzo.