Grilled Swordfish Steaks with Basil-Caper Butter
- 4 tblsp. butter
- 10 basil leaves
- 2 tsp. drained capers
- 1 1/2 tblsp. lemon juice
- salt & pepper
- 1 tblsp. olive oil
- swordfishsteaks, 1 lb.
- In processor, chop butter, basil, capers, & 1 tsp of lemon juice
- mix olive oil with remaining lemon juice. Season fish with salt & pepper. Turn fish in olive oil mixture and refrigerate for 15 minutes.
- Grill or broil steaks until nicely charred on outside and just cooked within (135 degrees).
- Top steaks with dollop of basil-caper butter.