Grilled Swordfish with Asparagus

Instructions

1. 1

   Prepare your grill by heating it to medium-high heat (around 400°F). Clean the grates thoroughly and lightly oil them to prevent sticking.

   Tip: A well-oiled, hot grill creates better char marks and prevents the fish from sticking.

2. 2

   In a small bowl, combine softened butter with minced garlic, lemon zest, dill, thyme, and capers. Set this herb butter aside at room temperature.

   Tip: Making the compound butter ahead allows the flavors to meld together beautifully.

3. 3

   Pat the swordfish steaks dry with paper towels. Drizzle both sides with olive oil and season generously with sea salt, black pepper, and red pepper flakes.

   Tip: Drying the fish ensures a better sear and prevents steam from forming on the grill.

4. 4

   Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper in a large bowl, ensuring each spear is evenly coated.

   Tip: Uniform coating helps the asparagus cook evenly and develop a nice char.

5. 5

   Place the swordfish steaks on the grill and cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip too early; this creates those desirable grill marks.

6. 6

   Carefully flip the swordfish and cook for another 5-6 minutes on the second side until the fish is opaque and flakes easily with a fork.

   Tip: Swordfish is a firm fish that benefits from being cooked through without drying out.

7. 7

   While the fish is cooking on the second side, arrange the asparagus spears perpendicular to the grill grates and cook for 4-5 minutes, turning halfway through, until tender with charred tips.

   Tip: Placing asparagus perpendicular prevents it from falling through the grates.

8. 8

   Transfer the swordfish steaks to serving plates. Top each with a generous dollop of herb butter and arrange the grilled asparagus alongside.

   Tip: The warm fish will melt the herb butter, creating a delicious sauce.

9. 9

   Finish with a squeeze of fresh lemon juice over the entire plate and garnish with additional fresh dill if desired. Serve immediately while everything is hot.

   Tip: Fresh lemon juice brightens the rich flavors of both the fish and the herb butter.