Grilled Swordfish with Cucumber Salsa and Lemon Butter

Instructions

1. 1

   Prepare the lemon butter by combining softened butter, minced garlic, fresh thyme, lemon zest, and half the lemon juice in a small bowl. Mix thoroughly and set aside.

   Tip: You can make the lemon butter ahead and refrigerate it for up to 2 days.

2. 2

   In another bowl, combine diced cucumber, red onion, cilantro, jalapeño, and the juice of both limes. Season with salt and pepper to taste. Let the salsa sit for 10 minutes to allow flavors to meld.

   Tip: Making the salsa in advance allows the vegetables to release their juices and intensify the flavors.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Pat the swordfish steaks dry with paper towels and brush both sides with olive oil.

   Tip: Dry fish ensures better browning and prevents sticking on the grill.

4. 4

   Season the swordfish generously on both sides with sea salt and black pepper.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

5. 5

   Place the swordfish steaks on the preheated grill and cook for 5-6 minutes on the first side without moving them. This creates a beautiful crust.

   Tip: Resist the urge to move the fish around; let it develop a golden crust for better flavor.

6. 6

   Flip the steaks carefully using a fish spatula and grill for another 4-5 minutes on the second side until the fish is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for food safety.

7. 7

   Transfer the grilled swordfish to serving plates and immediately top each steak with a generous dollop of the lemon butter, allowing it to melt over the hot fish.

   Tip: The warm fish will melt the butter beautifully, creating a silky sauce.

8. 8

   Spoon the cucumber salsa over or alongside each swordfish steak and serve immediately with lime wedges on the side.

   Tip: The cool, fresh salsa provides a wonderful contrast to the warm, richly buttered fish.