Recipe Junction

Our Favorite Recipes'

Oak-Grilled Swordfish with Roasted Almond-Garlic Butter

Makes 4 servings

Prep time: 20 minutes, Marinating time: 1 to 2 hours, Grilling time: 8 to 10 minutes

Marinade

• ¼ cup extra virgin olive oil
• Grated zest and juice of 1 lemon
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• ¾ teaspoon kosher salt
• ½ teaspoon dried thyme

• 4 swordfish steaks, 8 to 10 ounces each and about 1 inch thick

Butter

• 2 dozen whole almonds (about 3 tablespoons)
• 3 large garlic cloves, peeled and left whole
• 3 tablespoons unsalted butter, softened
• 1 tablespoon finely chopped fresh dill
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 small handful oak wood chips, soaked in water for at least 30 minutes
• 4 lemon wedges

In a small bowl mix the marinade ingredients.

Place the swordfish steaks flat on a plate large enough to fit them in a single layer. Spoon the marinade over the steaks, turning them over to coat them evenly. Cover with plastic wrap and refrigerate for 1 to 2 hours.

In a medium skillet over medium heat, toast the almonds and garlic until darkened in spots all over, 4 to 6 minutes, turning occasionally. Remove the almonds and garlic from the skillet and let cool for a few minutes. Chop the almonds and garlic into tiny pieces (or pulse them in a food processor). In a small bowl combine the almond-garlic mixture with the remaining butter ingredients. Mash with the back of a fork until the ingredients are evenly distributed throughout the butter. Cover and refrigerate until about 1 hour before serving. Meanwhile, prepare your grill.

If you are using a charcoal grill, fill a Weber 7416 Rapidfire Chimney Starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the grill preheat for 10 minutes. Leave all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

Scatter the drained wood chips over the lit charcoal or put the chips in the smoker box of a gas grill, following the manufacturer’s instructions. Brush the cooking grate(s) clean. Lift the steaks off the plate and let the excess liquid drip onto the plate. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the color at the center is opaque but the flesh is still juicy, 8 to 10 minutes, turning once. Swap their positions as needed for even cooking. Remove the steaks from the grill. Top each steak with some of the butter.

Serve warm with the lemon wedges.

Tip: Grill the first side of the fish a few minutes longer than the second side and it will release more easily and look fabulous on the plate, with picture-perfect grill marks.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon