Grilled Swordfish with Mushroom and Garlic 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 less than an hour and tastes absolutely restaurant quality. Swordfish is a meaty, satisfying fish that holds up beautifully to the grill, and it's packed with omega 3 fatty acids that are wonderful for your heart. The mushroom and garlic butter sauce is pure comfort in a pan, rich and deeply flavorful without requiring any fancy techniques. My family devours this every time I make it, and honestly, it feels too elegant to be this easy.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.5 inches thick)
- ½ kgmixed mushrooms(cremini, shiitake, and oyster, sliced)
- 5 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 118 mldry white wine
- 2 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
Transfer the grilled swordfish steaks to serving plates. Spoon the warm mushroom and garlic butter sauce generously over each steak.
- 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.
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