Fresh Grilled Swordsteak Dinner Recipe

In a medium bowl, mash the softened butter with a fork until smooth.

Add the finely diced tomato, chopped basil, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the butter. Stir until evenly combined.

Taste and adjust seasoning. Shape the butter into a log using plastic wrap or place in a small container. Chill in the refrigerator while preparing the rest of the dish so the butter firms slightly (15–20 minutes).

Pat the swordfish steaks dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Zest the lemon over the steaks and squeeze half the lemon's juice over them.

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Oil the grill grates or brush the pan with a little oil to prevent sticking.

Place the steaks on the hot grill. Cook 3–4 minutes per side for 1-inch-thick steaks (time varies with thickness). The fish is done when it flakes easily and reaches an internal temperature of 130–135°F (54–57°C) for moist, medium doneness. Avoid overcooking.

Transfer cooked steaks to a plate and let rest 2–3 minutes. Top each steak with a generous slice or dollop (about 1–1.5 tbs) of the chilled tomato basil butter so it melts over the fish. Garnish with extra basil if desired.

Rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 2 cups water in a saucepan with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with a fork and stir in 1 tbs butter if using.

Mashed Potato

Place peeled, cubed potatoes in a pot and cover with cold water. Add 1 tsp salt and bring to a boil. Simmer 12–15 minutes until fork-tender. Drain, return to pot, mash with 2 tbs butter and 1/2 cup milk. Season with 1/2 tsp salt and pepper to taste; adjust consistency with extra milk if needed.

Baked Potato

Preheat oven to 425°F (220°C). Scrub 4 whole potatoes, dry, rub with 1 tbs olive oil and sprinkle with 1/2 tsp coarse salt. Prick each with a fork and bake directly on the oven rack 45–60 minutes until tender when pierced. Split and serve with butter and other desired toppings.

If using asparagus: toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill alongside the fish or roast on a sheet pan at 425°F (220°C) for 8–10 minutes until tender-crisp.

If using mixed vegetables: toss vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan at 425°F (220°C) for 12–18 minutes, stirring once, until tender and lightly caramelized.

Serve vegetables immediately alongside the swordfish, with lemon wedges on the side.

Place a cooked swordfish steak on each plate, top with the melting tomato basil butter. Add chosen accompaniment (rice, mashed potato, or baked potato) and a portion of vegetables.

Garnish with extra basil leaves and serve with a lemon wedge. Serve hot.