Grilled Swordfish Steaks with Basil-Caper Butter

Recipe adapted from Food & Wine, courtesy Steven Raichlen. Serves 4.

INGREDIENTS

6 tablespoons unsalted butter, softened

2 tablespoons chopped basil

2 teaspoons drained capers, chopped

1 tablespoon plus 1 teaspoon fresh lemon juice

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

Swordfish steaks

METHOD

1. Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
2. In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
3. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter. Wonderful serves with a peppery arugula salad.