Tender and juicy with lots of flavor!
Creamy Basil Grilled Swordfish
- 1 tbsp. olive oil extra light
- 1 tbsp. lime juice
- 1/4 tsp. lemon pepper
- 1/4 tsp. kosher salt
- 1/4 tsp. dried basil
- 2 cloves garlic minced
- 1/2 tsp. grated lemon peel
- 2- 6 oz. swordfish steaks
- 1 tbsp. butter
- 2 tsp. snipped chives
- 2 tsp. Italian parsley chopped
- 2 tbsp. lime juice
- 3 tbsp. heavy cream
Place all 7 marinade ingredients in a 1 quart resealable plastic bag and mix together. Add the swordfish and coat both sides with the bag sealed. Refrigerate for 1 hour.
Prepare grill to medium high heat. Remove swordfish from marinade and place on hot grill. Grill 4 to 5 minutes on each side.
If you are not a saucy kind of person. This fish is quite tasty on it's own.
Melt butter in a small skillet. Add the remaining ingredients and heat on high for 1 minute while stirring continuously. The cream needs to boil in order to thicken. Reduce heat and spoon over the grilled swordfish.
This swordfish recipe serves up well with rice or potatoes. It's pictured with red potatoes in foil.
Did you know: Swordfish is currently listed as a species of "Least Concern" on the IUCN's red list. This means that it is not endangered.