android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
All RecipesSeafood

Recipe by Jamie Purviance

Swordfish Steaks with Jalapeño-Mint Butter Sauce

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    18 to 20 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
18 to 20 mins

the Ingredients

20151023095358 Row Seafood 33
  • 2 medium jalapeño chile peppers
  • ½ cup / 115 grams (1 stick) unsalted butter
  • ¼ cup / 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 8 ounces and 1 inch thick
  • Extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon wedges

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Brush the cooking grates clean. Grill the jalapeños over direct medium heat, with the lid closed, until blackened, about 10 minutes, turning occasionally. Place the jalapeños 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 jalapeños, 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 salt and the pepper. Grill over direct medium heat, with the lid closed, until just opaque in the center 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.
Ingredients
Instructions

let's Gear up

Recommended Tools