by drbabs
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my 120 recipes »
A&M's Testing Notes:
drbabs's Notes:
Expand1 cup warm water Ask a question about this ingredient
1 TB kosher salt Ask a question about this ingredient
½ cup (1 stick) butter, room temperature Ask a question about this ingredient
1 tsp minced garlic Ask a question about this ingredient
1 TB lemon zest (zest of 1 lemon) Ask a question about this ingredient
1 TB minced parsley Ask a question about this ingredient
1/2 tsp red pepper flakes Ask a question about this ingredient
1 TB Worcestershire sauce Ask a question about this ingredient
½ tsp kosher salt Ask a question about this ingredient
1 1-lb swordfish steak Ask a question about this ingredient
olive oil Ask a question about this ingredient
Fresh ground black pepper Ask a question about this ingredient
Early in the day, mix 1 TB kosher salt into a cup of warm water. Stir well to dissolve. Refrigerate till cold.
Ask a question about this stepMix minced garlic, lemon zest, parsley, red pepper flakes and Worcestershire sauce into softened butter—mix well. Put into ramekin and refrigerate.
Ask a question about this stepAbout 1/2 hour before cooking, put the swordfish into the brine for 10 minutes, turning once after 5 minutes. Rinse fish well and dry. Let fish come to room temperature and start grill. Take compound butter out of refrigerator and let it come to room temperature as well.
Ask a question about this stepRub swordfish steak with olive oil and sprinkle generously with fresh ground black pepper. Grill fish over direct heat until just cooked through, about 5 minutes per side (depending on thickness). Let fish rest, covered, for 5 minutes. Serve with compound butter layered on top and a sprinkling of flaky sea salt.
Ask a question about this step(The butter is amazing on a baguette, too!)
Ask a question about this stepThanks for noticing! The compound butter has really strong flavors--I hope you like it.
Great recipe! Thanks for letting me know. I missed this one before.
I think I only look at recipes with photos, which is probably why I missed this!
Thanks--I was having trouble with my camera when I made this--now I use my phone and it's better than my camera...sad.
Really lovely; I have to get into compound butters, and this seems like the perfect way to start now that I'm obsessed with swordfish again
I need to set up a potluck in Chicago so I won't be so jealous!
Thanks so much! I'd love to do a potluck, too-- I live on long Island--will have to glom onto the next one in NY!!
Compound butter is one of my favorite ways to dress up simply grilled meats or fish - yours sounds great!
Dr Babs you really need to come on down here for our next potluck (fall maybe?) so we can all cook together!
That sounds like fun! We usually come down in fall or winter--I'll let you know.
Sounds delicious! I'll make this tonight and pretend that we're going on vacation to the beach tomorrow!
Amanda is a co-founder of Food52.
This sounds really good. I was thinking of putting it on Tuna steak, I don't care for Tuna but its my boyfriends favorite fish so I sometimes indulge him. The compound butter sounds good I am hoping it will add the flavor I need on the tuna ;) Thanks for this one.