Grilled Swordfish with Leek and Lemon Beurre Blanc
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant swordfish dish is one of my go to meals when I want something that feels fancy but comes together in under an hour. The meaty swordfish steaks hold up beautifully to the grill, and the silky lemon beurre blanc with tender leeks is absolutely divine. What I love most is how quickly it all comes together, plus swordfish is packed with omega 3 fatty acids that are so good for your heart. The whole dinner is ready in just 45 minutes, making it perfect for weeknight entertaining or when you want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 113 gswordfish steaks(1.5 inches thick)
- 3leeks(white and light green parts only, halved lengthwise)
- 6 tablespoonsbutter(cold, divided)
- 237 mldry white wine
- 3 tablespoonslemon juice
- 1shallot(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2 sprigsfresh thyme
- 2 tablespoonsfresh parsley(chopped)
- ½ teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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.
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