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Swordfish in Cilantro Butter (Serves 4-6) 2 lbs. swordfish 1/2 cup butter or margarine 1/4 cup salsa verde 1/4 cup white wine 1 oz. tequila 2 tbsp. lime juice 2 tbsp. white Worcestershire sauce 1 tbsp. minced garlic 1/2 bunch cilantro chopped Salt and pepper (freshly ground) Pour wine, lime juice, tequila, Worcestershire sauce, and salsa verde over fish steaks in a 9 X 14 baking dish. Marinate in refrigerator for 1 to 2 hours. Remove fish from marinade and grill both sides on BBQ until done. Melt butter in a small saucepan with garlic, cilantro, salt, and pepper. Mix well and pour over fish steaks before serving. Grilled Swordfish with White Wine-Black Pepper Butter (Serves 4) 4 6-8 oz. swordfish steaks 1/2 lb. unsalted butter, softened 1/4 cup white wine 2 tbsp. fresh orange juice 2 tbsp. olive oil Salt and pepper (freshly ground) Cook white wine and orange juice in small saucepan. Reduce to 2 tbsp. Let cool. Combine white wine-orange mix, butter, salt & pepper. Mix well. Cover and refrigerate 2 hours. Brush swordfish steaks with olive oil and season both sides with salt and pepper. Heat grill pan on high heat. Grill swordfish in pan for 3-4 minutes on each side. Serve steaks topped with butter sauce. |
Grilled
Swordfish with Anchovy-Caper Butter (Serves 4-6) 4-6 swordfish steaks, 3/4” thick 4 tbsp. unsalted butter olive oil 2 tsp. minced capers 2 tsp. freshly squeezed and strained lemon juice 2 large garlic cloves (crushed) 2 1/2 anchovy filets, rinsed, dried and mashed Put the anchovies into a chopper and chop, then add capers, lemon juice and garlic and chop again. Cut in the butter and mix thoroughly. Remove to a piece of plastic wrap and put on a flat surface. Roll the butter mixture into a log. Close plastic wrap tightly and refrigerate for at least 1 hour. Preheat grill on medium heat. Brush olive oil on the grill surface to flavor steaks on contact. Grill the swordfish brushing often with olive oil for 3 to 4 minutes on each side. Just before the fish is ready, cut the anchovy caper butter into 4 equal slices. Remove the fish from the grill and place on a decorative plate. Place a pat of the anchovy caper butter on each swordfish steak and serve. |
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