Grilled Swordfish with Crispy Brussels Sprouts and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels totally restaurant worthy. Swordfish is wonderfully meaty and takes beautifully to the grill, while roasted brussels sprouts get irresistibly crispy and caramelized. I love how the bright lemon butter brings everything together with a fresh, vibrant finish. Plus, brussels sprouts are packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The best part? It's simple enough for a busy Tuesday but impressive enough to serve guests.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- 1½ poundsbrussels sprouts(trimmed and halved)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsbutter
- 2fresh lemon(juiced)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 teaspoonsfresh thyme(chopped)
- ¼ teaspoonred pepper flakes
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). Pat the swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with salt, pepper, and thyme.
Tip: Dry fish ensures better browning and prevents sticking to the grill grates.
- 2
Toss the halved Brussels sprouts with 3 tablespoons olive oil, salt, pepper, and minced garlic in a large bowl. Spread them cut-side down on a baking sheet.
Tip: Placing them cut-side down allows them to caramelize beautifully.
- 3
Place the Brussels sprouts on the grill grates or in a grill basket set to the cooler side of the grill. Roast for 20-22 minutes, stirring occasionally, until the cut sides are golden and the outer leaves are crispy.
Tip: If using a basket, shake it every 5 minutes for even cooking.
- 4
Once the Brussels sprouts have been cooking for about 8 minutes, place the swordfish steaks on the hotter side of the grill. Grill for 5-6 minutes on the first side without moving them.
Tip: Resist the urge to flip; let the crust develop for better flavor and texture.
- 5
Flip the swordfish steaks and grill for another 4-5 minutes on the second side until the fish is opaque and flakes easily with a fork.
Tip: Swordfish is dense and won't dry out easily, so aim for a slightly firm texture.
- 6
While the fish finishes cooking, melt the butter in a small saucepan over medium heat. Add the lemon juice, remaining minced garlic, red pepper flakes, and balsamic vinegar. Stir to combine and let it warm through for 1-2 minutes.
Tip: Keep the heat low to avoid browning the butter, which would make it taste bitter.
- 7
Transfer the grilled swordfish to serving plates. Arrange the crispy Brussels sprouts alongside the fish.
Tip: Plate while everything is still hot for the best presentation and temperature.
- 8
Spoon the warm lemon butter sauce over the swordfish and Brussels sprouts. Garnish with fresh thyme if desired, and serve immediately.
Tip: The lemon butter adds richness and brightness that ties all the flavors together.
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