Grilled Swordfish with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish came together one autumn evening when I wanted something that felt restaurant worthy but wouldn't keep me in the kitchen all night. Grilled swordfish with pumpkin puree and sage brown butter is ready in just under an hour, and the whole meal comes together beautifully on one plate. Swordfish is wonderfully firm and meaty, holding up perfectly to the grill, while pumpkin brings natural sweetness and is loaded with vitamin A for healthy vision. The sage brown butter ties everything together with nutty, aromatic richness. You likely have most of these ingredients on hand already, making this an impressive dinner that won't break the bank or stress you out.
Ella x
Ingredients
- 113 gswordfish steaks(about 1.5 inches thick)
- ¾ kgsugar pumpkin(peeled and cubed)
- 4 tablespoonsunsalted butter
- 12fresh sage leaves
- 3garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1lemon(halved)
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- ¼ teaspoonnutmeg(ground)
- ½ teaspoonpaprika
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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