This bright, herby butter is the perfect counter to this tender, meaty grilled swordfish. Bonus…the herb butter can be made and frozen so you can have it on hand for a quick dinner.
Oh June. You’ve arrived and you’re even more hectic than last year. I have a good friend that gets “June Dread” starting in January. In addition to all of the end-of-year school activities, ten thousand make-up baseball/soccer/lacrosse games, camp packing and prep, she has three kids with birthdays all in June. I used to tease her about it, but now I’m pouring a glass of wine at the end of the day and groaning right along with her.
I feel like a traitor because June has long been my favorite month. The weather is warm, but not suffocating; the days longer; juicy summer berries start to roll in, and well, it’s my birthday month. I mean plump blueberries, sunshine and presents…what’s not to like?
But lately I’ve been feeling like I can barely keep up and it’s all June’s fault. It’s not the lofty goals that I set for myself back around New Year’s resolution time (that I vowed to complete by the start of summer). It’s not because I’d rather be curled up on the outdoor chaise reading on the weekend instead of editing photos and paying the bills. And certainly it’s not because I’ve got crisp rosé and white sangria on my wine-muddled brain. Nope, it’s not me, it’s June.
But guess what doesn’t have to be sacrificed just because we’re running crazily in every direction this month? A healthy, delicious dinner. There. I said it. You didn’t want to hear it, but it’s true. Every night doesn’t have to be spent shoveling in your kid’s leftover mac n cheese over the sink between ball games. With about 10 mins of prep over the weekend, you can have dinner on the table in 15 mins on Monday.
The secret it butter. Compound butter. And don’t get all “Butter?!” crazy on me, because you only need a smidge. Compound butter can transform any dish from bland to company-worthy and it keeps practically forever in the freezer.
Today, we’re grilling up some nice, thick swordfish steaks rubbed with a little olive oil, seasoned with only salt and pepper, then topped with our herb butter right before serving. Now swordfish sometimes gets a bad wrap because we’ve all had that bite of overcooked and dried out sword. It’s the pits…dry, flaky and flavorless. But there isn’t any trickery to a moist and tender swordfish steak; it’s simply how long and how high you cook it. No different than a regular steak, I like a fast, searing cook for swordfish on the grill over med/high heat. This will give you those gorgeous grill hatch marks, a tender interior and be done in under 10 mins. Win. Win Win.
So, take that June. I may be rolling over my New Year’s resolutions to next year, but I’m going down swinging. And eating. Have a great weekend!
This bright, herby butter is the perfect counter to this tender, meaty grilled swordfish. Bonus...the herb butter can be made and frozen so you can have it on hand for a quick dinner.
- 4 oz unsalted butter, softened (1 stick)
- 2 Tbsp shallots, minced
- 2 tsp fresh rosemary, minced
- 2 tsp fresh chives, minced
- 2 tsp fresh thyme, minced
- 2 tsp lemon zest
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 24 oz swordfish steaks (4- 6 oz swordfish steaks - 1 inch thick)
- 1 Tbsp extra virgin olive oil
- Kosher salt and pepper
- 2 oz herb butter, chilled and sliced
Combine all the ingredients in a food processor or beat with a mixer until well combined.
Form butter into a log and roll tightly in plastic wrap. Refrigerate until firm.
Preheat your grill to med/high heat. Rub the oil on both sides of the fish and season well with salt and pepper on both sides.
Grill the swordfish about 3-4 mins on each side. (If your steaks are on the thin side, take them off early to avoid drying out the fish.)
Slice 4 pats of herb butter and place one slice on each swordfish steak and allow to melt into the fish. Reserve the remaining butter for another use.
*Butter can be made several weeks in advance and stored in the freezer.