Grilled Swordfish with Green Bean and Lemon Butter Sauce
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 tastes like you spent all day cooking. Swordfish is such a meaty, satisfying fish that holds up beautifully to grilling, and the bright lemon butter sauce with tender green beans is simply perfect alongside it. Green beans are packed with vitamin K, which is wonderful for bone health, plus they add a lovely pop of color to your plate. What I love most is how simple this really is to make at home, yet it feels elegant enough to serve guests without any fuss.
Ella x
Ingredients
- 4 piecesswordfish steaks(1.5 inches thick, about 6 oz each)
- 1½ poundsfresh green beans(trimmed and halved lengthwise)
- 5 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 2fresh lemon(zest and juice separated)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper(freshly ground)
- 1 tablespoonfresh thyme(chopped)
- 59 mldry white wine
- 59 mlvegetable broth
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Pat swordfish steaks dry with paper towels and season both sides generously with salt, pepper, and half the fresh thyme. Let sit at room temperature for 10 minutes while you prepare the green beans.
Tip: Bringing the fish to room temperature ensures even cooking throughout.
- 2
Heat 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium-high heat. Add green beans, minced garlic, and remaining thyme. Sauté for 6-8 minutes, stirring occasionally, until green beans are tender-crisp and lightly browned. Transfer to a warm plate and season with salt and pepper.
- 3
Preheat your grill to high heat (450-500°F) and lightly oil the grates. Brush both sides of swordfish steaks with remaining olive oil.
- 4
Place swordfish steaks on the hot grill and cook for 5-6 minutes without moving them. Flip carefully and cook the other side for another 5 minutes until the fish reaches an internal temperature of 145°F and has nice grill marks.
- 5
Transfer grilled swordfish to a warm plate and tent loosely with foil to rest for 3-4 minutes.
Tip: Resting allows the juices to redistribute, keeping the fish moist and tender.
- 6
While the fish rests, create the lemon butter sauce. In a small saucepan over medium heat, melt remaining 3 tablespoons of butter. Add white wine and vegetable broth, bringing to a gentle simmer.
- 7
Stir in lemon juice and zest into the saucepan, cooking for 2 minutes until the sauce reduces slightly and flavors meld. Add red pepper flakes if using. Taste and adjust seasoning with salt and pepper.
- 8
Plate the grilled swordfish steaks in the center of each plate, arrange the sautéed green beans to one side, and drizzle the lemon butter sauce over and around the fish. Garnish with additional fresh thyme and lemon wedges if desired.
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