Grilled Swordfish with Artichoke and Lemon Butter

Instructions

1. 1

   Pat swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Set aside at room temperature for 10 minutes.

   Tip: Drying the fish ensures better browning and a crispier crust when grilled.

2. 2

   Toss the artichoke hearts with 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, and fresh thyme in a large bowl. Let marinate for at least 10 minutes.

   Tip: You can prepare the artichokes while the fish comes to room temperature.

3. 3

   Preheat your grill to medium-high heat, approximately 400°F. Oil the grates lightly to prevent sticking.

   Tip: Use a folded paper towel dipped in oil on tongs to safely oil hot grates.

4. 4

   Place artichoke hearts directly on the grill, cut-side down. Grill for 6-7 minutes until caramelized and fork-tender, stirring occasionally. Transfer to a warm plate.

   Tip: Some charring on the artichokes adds wonderful depth of flavor.

5. 5

   Brush swordfish steaks with remaining olive oil on both sides. Place on the grill and cook for 5-6 minutes per side until the fish flakes easily with a fork and has nice grill marks.

   Tip: Avoid moving the fish too much; let it develop a crust before flipping once.

6. 6

   In a small saucepan over medium heat, melt butter and add white wine, remaining lemon juice, and lemon zest. Simmer for 2-3 minutes until slightly reduced.

   Tip: This pan sauce brings everything together with bright, buttery notes.

7. 7

   Arrange swordfish steaks on serving plates with grilled artichoke hearts. Drizzle the lemon butter sauce over the top and garnish with fresh chopped parsley.

   Tip: Serve immediately while the fish and sauce are still hot.