Grilled Swordfish with Lima Bean & Herb Butter

Grilled Swordfish with Lima Bean & Herb Butter.

I haven’t always loved Swordfish.  I remember it being dry and underwhelming, so frankly I avoided it.  Too many other choices that I knew I loved.  I’ve shared recently that fish speak to me.  There’s really no other way to explain how I can approach a massive row of freshness and choose….that one, I’ll have that piece of fish.  That’s what happened the day I fell in love with Swordfish.

Something told me after a good 20 years of no Swordfish, to give it another chance, a fresh start if you will.  Well apparently all Swordfish aren’t created equal.  What I really mean is all Swordfish isn’t prepared equally.  One thing Swordfish isn’t…is dry.  So forget I said that earlier and follow some very basic cooking advice.

Liberally apply olive oil, salt & pepper to both sides of fresh 1″ thick Swordfish steaks.  Heat the grill to medium high.  Grill steaks 4 minutes per side (1/4 turn after two minutes to get the pretty criss-cross grill marks).  After cooking on both sides, allow to rest for 5 minutes.  Melt in your mouth goodness.  You too will be in love.

We served our Grilled Swordfish with Lima Bean & Herb Butter.  Fabulous flavors.  I chose lemony thyme, parsley, and a bit of rosemary to blend with softened butter, garlic, s&p, and lima beans.  I love this.

Grilled Swordfish with Lima Bean & Herb Butter

adapted from Food & Wine

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Servings 2

Ingredients

  

For the Lima Bean & Herb Butter…

• 4 Tbl. butter softened
• 1/2 cup lima beans cooked & cooled
• 1 garlic clove minced
• 1 Tbl. fresh herbs minced (we used lemony thyme, parsley, rosemary)
• salt & pepper to taste

For the Swordfish…

• 2 6-8 oz. Swordfish Steaks
• olive oil
• salt & pepper

Instructions

 

For the Lima Bean & Herb Butter…

• In a small food processor, combine butter, lima beans, garlic, and herbs. Process until blended but slightly chunky. Season with salt & pepper to taste. Set aside.

For the Swordfish…

• Preheat grill or broiler to medium-high. Season Swordfish with olive oil, salt & pepper.
• Grill steaks 4 minutes per side, quarter turning after 2 minutes for a criss-cross grill mark pattern. Let rest for 5 minutes before serving.
• Serve will a dollop of Lima Bean & Herb Butter.

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