Grilled Swordfish with Cassava Chips and Lime-Cilantro Butter

Instructions

1. 1

   Preheat grill to medium-high heat (about 450°F). Pat swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon olive oil. Season generously with salt, pepper, and smoked paprika.

   Tip: Dry fish cooks better and gets a superior crust on the grill.

2. 2

   Toss cassava fries with 3 tablespoons olive oil, salt, and pepper. Spread on a grill-safe baking sheet or grill basket. Place on the cooler side of the grill and cook for 20-25 minutes, stirring occasionally, until golden and crispy.

   Tip: Keep cassava away from direct high heat to prevent burning while ensuring they cook through.

3. 3

   While cassava cooks, prepare the lime-cilantro butter by mixing softened butter, minced garlic, cilantro, 2 tablespoons lime juice, lemon zest, and a pinch of salt in a small bowl until well combined.

   Tip: Make the compound butter ahead of time for easier assembly.

4. 4

   Place swordfish steaks directly on the grill grates over medium-high heat. Grill for 5-6 minutes without moving, until grill marks appear and fish releases easily from the grate.

   Tip: Resist the urge to move the fish; let it develop a flavorful crust.

5. 5

   Carefully flip swordfish steaks and grill for another 5-6 minutes until the flesh is opaque throughout and flakes gently with a fork. Internal temperature should reach 145°F.

   Tip: Swordfish is firm and can handle the heat without falling apart like more delicate fish.

6. 6

   Remove swordfish from heat and immediately top each steak with a generous dollop of the lime-cilantro butter, allowing it to melt over the warm fish.

   Tip: The residual heat will melt the butter perfectly into the fish.

7. 7

   Arrange cassava chips on serving plates alongside the swordfish. Drizzle any remaining lime juice over the chips and fish. Garnish with additional fresh cilantro and lemon zest if desired.

   Tip: Serve immediately while cassava chips are still crispy and swordfish is hot.