Grilled swordfish steaks with basil-caper butter
Indulge in the deliciousness of juicy grilled swordfish steaks topped with flavorful basil-caper butter. This recipe is a culinary masterpiece that will tantalize your taste buds.
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
- 3 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 2 Belgian endives, thinly sliced crosswise
- 1 (6-ounce) bunch of arugula, thick stems discarded
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup Parmesan cheese shavings
Instructions:
- Start the grill. In a small container, mix together the butter, basil, capers, and 1 teaspoon of lemon juice. Add salt and pepper to taste, then put it in the fridge.
- Take a large, flat dish, and combine the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper, then coat the fish in the olive oil mixture. Let it sit in the fridge for 15 minutes.
- Cook the swordfish steaks on a hot grill until they have a nice charred exterior and are just cooked through, which should take around 4 minutes per side.
- In a small pan, cook the pine nuts over low heat, shaking the pan occasionally, until they turn golden, which should take about 4 minutes. Once done, transfer the pine nuts to a plate to cool down.
- In a big bowl, mix the olive oil with lemon juice and season with salt and pepper. Add the endive, arugula, tomatoes, Parmesan cheese shavings, and the toasted pine nuts. Mix everything together well.
- Plate the steaks, add a spoonful of the basil-caper butter on each steak, and serve immediately with the salad.
Summary:
- Calories: 2071 kcal
- Fat: 144 g
- Protein: 182 g
- Carbs: 4 g
- Potassium: 3898 mg
- Magnesium: 279 mg