Grilled Swordfish with Crispy Brussels Sprouts and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.