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Jamie Purviance

Swordfish Steaks with Jalapeno–Mint Butter Sauce

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    18 to 20 min.

Serves 4
Prep Time
15 min.
Grilling Time
18 to 20 min.

the Ingredients

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  • 2 medium jalapeno chile peppers
  • 115 grams (1 stick) unsalted butter
  • 6 grams minced fresh mint leaves (from 8 to 10 sprigs)
  • 3 tablespoons fresh lemon juice
  • 2 scallions (white and light green parts only), thinly sliced
  • 1 teaspoon kosher salt, divided
  • 4 swordfish steaks, each about 225 grams and 2.5 centimetres thick
  • Extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon wedges


  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 Brush the cooking grates clean. Grill the jalapenos over direct medium heat, with the lid closed, until blackened, about 10 minutes, turning occasionally. Place the jalapenos in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems and seeds and then finely dice.
  • 03 In a small saucepan over medium heat on the stove, cook the butter until melted and frothy. Mix in the jalapenos, mint, lemon juice, scallions and ½ teaspoon of the salt. Keep warm over very low heat.
  • 04 Brush the swordfish steaks on both sides with oil and season evenly with the remaining ½ teaspoon of salt and the pepper. Grill over direct medium heat, with the lid closed, until just opaque in the centre but still juicy, 8 to 10 minutes, turning once.
  • 05 Top the swordfish steaks with jalapeno–mint butter sauce and serve warm with lemon wedges.