Grilled Swordfish
Grilled swordfish topped with a tangy mustard basil butter—easy, light, and perfect for summer.
Servings: 4 servings
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh basil
- olive oil, for brushing the grill
- Four 8-ounce swordfish steaks (¾-inch thick)
- salt and pepper, to taste
- fresh basil sprigs, for garnish
Instructions
- Mix the butter, Dijon and fresh basil in a small bowl.
- Preheat the BBQ or broiler; brush the grill or broiler pan with olive oil. Season the fish with salt and pepper. Grill fish just until cooked through, 3 to 4 minutes per side.
- Transfer the swordfish to plates and top each with a spoonful of the mustard basil butter. Garnish with basil sprigs.
Notes
- Use gluten-free Dijon mustard if needed.
- Use less butter topping to reduce fat and calories.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 0.4g | Protein: 45g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 268mg | Potassium: 966mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 680IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg