Grilled Swordfish with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Preheat your grill to medium-high heat and arrange racks so one side is cooler for indirect cooking.

   Tip: Clean grill grates with a wire brush to prevent sticking.

2. 2

   Toss pumpkin cubes with 1 tablespoon olive oil, half the salt, and black pepper. Spread on a baking sheet and roast at 400°F for 20-25 minutes until tender and caramelized.

   Tip: Roasting pumpkin while grilling saves time and creates deeper flavor.

3. 3

   Pat swordfish steaks dry with paper towels and brush both sides with remaining olive oil. Season generously with salt, pepper, and paprika.

   Tip: Dry fish prevents sticking and promotes better browning.

4. 4

   Place swordfish on the hot oiled grill grates and cook for 4-5 minutes per side for medium doneness, creating cross-hatch marks. Do not move too frequently.

   Tip: Swordfish is firm and won't flake apart like delicate fish, making it ideal for grilling.

5. 5

   Transfer roasted pumpkin to a food processor with vegetable broth, minced garlic, and nutmeg. Blend until smooth and creamy, adding more broth if needed for desired consistency.

   Tip: Warm pumpkin puree in a saucepan over low heat just before serving.

6. 6

   In a small saucepan, melt butter over medium heat, stirring occasionally until it turns golden brown with a nutty aroma, about 5 minutes.

   Tip: Watch carefully as butter goes from brown to burnt quickly.

7. 7

   Add sage leaves to the brown butter and cook for 30 seconds until fragrant. Remove from heat and squeeze lemon juice into the sage butter.

   Tip: The sage will crisp up slightly and add wonderful herbaceous notes.

8. 8

   Spoon warm pumpkin puree onto each plate, top with a grilled swordfish steak, and drizzle with sage brown butter. Garnish with a lemon wedge and extra sage leaf.

   Tip: Serve immediately while everything is warm for the best flavor and texture.