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Recipe of the Week

Grilled Swordfish Steaks with Basil-Caper Butter

Grouper with Roasted Corn and Peppers

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
  • Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

 

HOW TO MAKE THIS RECIPE

  1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
  2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
  3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.

 

Credit: Food & Wine - CONTRIBUTED BY  PHOTO © TINA RUPP PUBLISHED JUNE 2006

If you have any comments or suggestions please send them to: info@indianriverseafoodmarket.com




 

 


 

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