Grilled Swordfish with Lemon-Basil Butter

A featured Wine Club recipe for Brutocao Cellars.
Grilled Swordfish with Lemon-Basil Butter


A little lemon juice, olive oil, salt and pepper is all that's needed to prepare the fish for the grill, and a simple compound butter flavored with lemon zest and basil makes the perfect complement. Serve with sautéed spinach, a salad and Brutocao Cellars' 2014 Sauvignon Blanc.

Yield: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes


For the Swordfish:
• 2 swordfish steaks, 1-inch thick (about 2 lbs)
• Juice of 1/2 lemon
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper

For the Lemon-Basil Butter:
• 4 tablespoons unsalted butter, softened
• 1 teaspoon freshly squeezed lemon juice
• Zest of 1 lemon
• 1/2 teaspoon garlic, very finely chopped (about 1/2 clove)
• 1/4 teaspoon salt
• 2 tablespoons minced fresh basil


Preheat a gas or charcoal grill to high heat.

Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.

Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.

Oil the grill grates and add the fish.

Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.

Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Allow to rest for 2 to 3 minutes before serving.

Recipe sourced from