This has to be one of our favorites! Anytime we come across swordfish for sale, we always get some. We got this from Trader joes.
This recipe goes great with garlic mashed potatos and asparagus. The first time we ate this dish was at Big Fin Seafood in Orlando, FL. Since then we've always made swordfish this way!
1. In a small bowl, blend the softened butter with the basil, rosemary, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
2. Next 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 and serve right away