Grilled Swordfish with Green Bean and Lemon Butter Sauce

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.