Grilled Swordfish with Mushroom and Garlic Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the swordfish steaks dry with paper towels and brush both sides with olive oil. Season generously with salt and pepper on all sides.

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

2. 2

   Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

   Tip: Don't overcrowd the pan; work in batches if needed for better browning.

3. 3

   Add the minced garlic and fresh thyme to the mushrooms, cooking for another 2 minutes until fragrant. Pour in the white wine and simmer for 3-4 minutes to reduce slightly.

   Tip: The wine adds acidity and depth to balance the richness of the butter sauce.

4. 4

   Remove the mushroom mixture from heat and stir in 2 tablespoons of butter and the lemon juice. Season with a pinch of salt and pepper. Set aside and keep warm.

   Tip: Adding butter off heat creates a silky emulsion without breaking the sauce.

5. 5

   Place the swordfish steaks on the preheated grill grates. Grill for 6-7 minutes on the first side without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early; a good sear develops flavor through caramelization.

6. 6

   Carefully flip the swordfish steaks and grill for another 5-6 minutes on the second side until the fish is opaque throughout and flakes easily with a fork.

   Tip: Swordfish is a firm fish that holds up well to grilling; aim for an internal temperature of 145°F (63°C).

7. 7

   Transfer the grilled swordfish steaks to serving plates. Spoon the warm mushroom and garlic butter sauce generously over each steak.

8. 8

   Garnish with fresh chopped parsley and serve immediately with grilled vegetables or crusty bread to soak up the sauce.

   Tip: The bright herbs add a fresh finish to this rich, buttery dish.