Pepper-Crusted Grilled Swordfish with Smoked Salmon-Chive Butter
The solid, meaty texture of swordfish tastes divine when paired with salmon-chive butter.
Serves: Serves 4
- 4 swordfish steaks, about 1in (2.5cm) thick, 8oz (225g) each
- 2 tablespoons olive oil
- 3 tablespoons freshly cracked black pepper
- 1 tablespoon kosher salt
- 1/2 cup unsalted butter, softened
- 2oz (60g) smoked salmon, roughly chopped
- Juice of 1/2 a lemon (about 2 tablespoons)
- 5 dashes Tabasco sauce
- 3 tablespoons minced fresh chives
- Kosher salt and freshly cracked black pepper to taste
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
- Rub the fish steaks with the oil and coat them generously with the pepper and salt, pressing gently so it adheres. Put the steaks on the grill directly over the coals and cook until they are just opaque throughout (5-7 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"); if you're unsure, make a cut in one of the steaks to be sure it is just opaque all the way through.
- While the swordfish is on the grill, combine the butter, salmon, lemon juice, and Tabasco in a food processor and blend until smooth. Add the chives and salt and pepper to taste and pulse a few times to blend.
- When the fish is done, arrange the steaks on a platter, top each one with some of the salmon-chive butter, and serve immediately.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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