Grilled Swordfish with Leek and Lemon Beurre Blanc

Instructions

1. 1

   Preheat your grill to medium-high heat (about 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 and pepper.

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

2. 2

   Toss the halved leeks with 2 tablespoons of olive oil, salt, and pepper. Place them cut-side down on the grill and cook for 4-5 minutes until golden and caramelized, then flip and cook another 3-4 minutes until tender. Transfer to a plate.

   Tip: The caramelization brings out the leeks' natural sweetness.

3. 3

   In a small saucepan, combine the minced shallot, white wine, and lemon juice. Bring to a simmer over medium heat and reduce by half, about 3-4 minutes.

   Tip: This reduction concentrates the flavors for your sauce.

4. 4

   Remove the saucepan from heat and whisk in the cold butter, one tablespoon at a time, until fully incorporated and the sauce is creamy and glossy. Season with a pinch of salt and pepper, then strain through a fine sieve if desired. Keep warm.

   Tip: Adding cold butter off-heat creates a smooth beurre blanc without breaking.

5. 5

   Place the swordfish steaks on the hot grill with the thyme sprigs underneath. Grill for 5-6 minutes without moving, then carefully flip and grill another 4-5 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't flip too early; let the fish develop a golden crust for better flavor.

6. 6

   Arrange each swordfish steak on a warm plate with the grilled leeks alongside. Spoon the warm lemon beurre blanc over and around the fish, then garnish with fresh parsley and lemon zest.

   Tip: Serve immediately while the sauce is still warm and silky.