Grilled Swordfish with Parsnip Puree and Crispy Sage Oil

Instructions

1. 1

   Preheat your grill to medium-high heat and allow it to reach about 450°F. While it heats, pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps create a better crust on the grill.

2. 2

   Place parsnip pieces on a sheet of aluminum foil, drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and wrap the foil into a loose packet. Place on the grill grate away from direct heat to roast for 25-30 minutes until very tender.

   Tip: Roasting parsnips in foil prevents them from burning and keeps them moist.

3. 3

   While the parsnips roast, prepare the sage oil by gently heating 3 tablespoons of olive oil in a small saucepan over low heat. Add 6 sage leaves and minced garlic, warming until fragrant (about 2 minutes). Remove from heat and set aside.

   Tip: Low heat prevents the sage from browning and becoming bitter.

4. 4

   Brush the grill grates lightly with the remaining 1 tablespoon of olive oil to prevent sticking. Place swordfish steaks directly over the hottest part of the grill and cook for 4-5 minutes without moving them.

   Tip: Resist the urge to flip too early; let the crust develop for the best flavor.

5. 5

   Carefully flip each swordfish steak and cook for another 4-5 minutes on the second side until the fish is opaque throughout and flakes easily with a fork. Transfer to a serving platter and top each steak with 2-3 crispy sage leaves from the oil.

   Tip: Check doneness by gently pressing the thickest part; it should feel firm but slightly springy.

6. 6

   Remove the foil packet of roasted parsnips from the grill and carefully transfer the hot parsnips into a food processor. Add the vegetable broth, butter, and a pinch of salt, then blend until smooth and creamy.

   Tip: Blend in batches if needed to avoid overfilling the processor.

7. 7

   Divide the parsnip puree among four plates, creating a small mound or swoosh. Place a grilled swordfish steak on top of each mound and drizzle with the sage-infused oil around the plate.

   Tip: The warm puree helps the sage oil distribute beautifully when plated.

8. 8

   Garnish each plate with fresh thyme sprigs and serve immediately with lemon wedges on the side for guests to squeeze over their fish as desired.

   Tip: Fresh lemon juice brightens the rich flavors of the dish right before eating.