Grilled Swordfish with Butternut Squash

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates well to prevent sticking.

   Tip: Let the grill heat for at least 10 minutes for optimal searing.

2. 2

   Toss the butternut squash cubes with 2 tablespoons of olive oil, half the salt, pepper, and fresh thyme. Spread on a grill-safe pan or basket.

   Tip: Using a grill basket prevents small pieces from falling through the grates.

3. 3

   Pat the swordfish steaks dry with paper towels and brush both sides with the remaining olive oil. Season generously with salt, pepper, and red pepper flakes.

   Tip: Dry fish grills better and develops a superior crust.

4. 4

   Place the butternut squash on the grill and cook for 20-25 minutes, stirring occasionally, until golden and fork-tender.

   Tip: Start the squash first since it takes longer than the fish.

5. 5

   When the squash is nearly done, place swordfish steaks on the grill and cook for 4-5 minutes per side until opaque and marked by grill lines.

   Tip: Don't move the fish too frequently; let it develop a nice crust before flipping.

6. 6

   In a small saucepan, melt butter over medium heat and add minced garlic and sliced shallot. Cook for 2 minutes until fragrant.

   Tip: Watch the butter closely so it doesn't burn.

7. 7

   Add the sage leaves to the butter and cook for 1 minute until crispy. Pour in lemon juice and zest, then remove from heat immediately.

   Tip: Sage becomes bitter if overcooked, so keep this step quick.

8. 8

   Transfer grilled swordfish and butternut squash to serving plates, drizzle with the sage-lemon brown butter sauce, and garnish with additional fresh sage and lemon wedges.

   Tip: Serve immediately while everything is still warm.