Fresh Grilled Swordfish Dinner Recipe

Bring to room temperature

Remove swordfish steaks from refrigerator 20 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Brush both sides of each steak with 2 tablespoons olive oil. Season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Squeeze half the lemon over both sides of the steaks and reserve the remaining half for serving.

Soften 6 tablespoons unsalted butter to room temperature (leave out for 30 minutes or microwave in 5-second bursts).

Core the tomato, remove seeds if very watery, and finely dice the flesh to yield about 1/3 cup. Mince 1 garlic clove and finely chiffonade 12 basil leaves to yield about 2 tablespoons.

In a small bowl, combine softened butter, diced tomato, minced garlic, basil, 1 teaspoon lemon zest, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until evenly distributed but leave the butter slightly chunky. Taste and adjust seasoning. Cover and refrigerate if not using immediately; the butter should be soft when topping the hot fish so it melts.

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rice and 2 cups water or stock in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Peel and cut about 1 lb russet potatoes into 1-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer 12–15 minutes until fork-tender. Drain well, return to pot, add 1 tablespoon butter and 2 tablespoons milk, mash to desired texture, and season with salt and pepper to taste.

Preheat oven to 425°F (220°C). Scrub 1 baking potato, pierce several times with a fork, rub lightly with oil and sprinkle with salt. Place directly on the oven rack and bake 45–60 minutes until skin is crisp and interior is tender. Serve split and buttered.

Toss 2 cups mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. For quick steaming: place in a steamer basket over boiling water and steam 4–6 minutes until crisp-tender. Or roast at 425°F (220°C) on a sheet pan for 12–15 minutes, turning once, until tender and lightly browned.

Preheat grill or grill pan to medium-high heat (about 450°F/230°C). Oil the grates or brush the pan with oil to prevent sticking.

Place swordfish steaks on the hot grill and cook without moving for 4–5 minutes. Flip and cook 3–4 minutes more, or until the fish registers 125–130°F (52–54°C) for medium (it will continue to cook off the heat). Swordfish should have grill marks and be opaque but still moist.

During the last minute of cooking, place about 1 to 1 1/2 tablespoons of the tomato basil butter on each steak so it melts over the fish. Remove fish from grill and let rest for 2 minutes.

Place a swordfish steak on each plate alongside the chosen side (rice, mashed, or baked potato) and a portion of the vegetables. Spoon any melted tomato basil butter remaining from the pan over the steak. Garnish with chopped fresh basil and a lemon wedge. Serve immediately.