Multiple Reasons to Grill
I just love the summer evenings, not only the beautiful sunsets on Cape Cod but also the wonderful aromas being created by all of the grills cooking up wonderful dinners in our neighborhood. I often cook an entire dinner on a grill just to keep the heat down in our house and the dirty dishes out of the kitchen. The other evening, we celebrated one of our Sisters' 40th Birthday and she asked for swordfish since it was such a special celebration. This is one of my favorite swordfish recipes, I think you’ll love it too.
CHANGE SERVING SIZE
- 4 steaks swordfish 8 oz pieces
- 1/2 cup vegetable oil
- 1/4 cup soy sauce
- 1 juice and zest lemon
- 2 cloves garlic
- Avocado Butter
- 1 stick butter softened
- 1 avocado mashed
- 2 juice and zest fresh limes
- 2 tbsp fresh, flat leaf parsley minced
- 1 clove garlic minced
- 1/2 tso salt
- Place swordfish steaks in glass baking dish in a single layer
- Combine oil and next 4 ingredients in a small bowl; stir well. Pour marinade mixture over steaks; cover and marinate in the refrigerator for 2 hours, turning occasionally.
- Prepare Avocado Butter: Combine butter and avocado in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add the lime juice, zest, parsley, garlic, and salt; stir well. Cover and chill until firm. If desired, shape butter into small bowls before serving.
- Remove steaks from the marinade, reserving the marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Set aside.
- Preheat grill. Grill steaks over medium high heat for 9 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with the reserved marinade (do not over cook).
- Serve fish off the grill with a ball of Avocado Butter on each steak. Garnish with parsley sprigs.