Grilled Swordfish with Turnip Hash and Lemon Butter

Instructions

1. 1

   Heat 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced turnips and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges.

   Tip: Don't stir too frequently - allowing the turnips to sit undisturbed helps them caramelize and develop a crispy exterior.

2. 2

   Add the minced shallots, garlic, and thyme sprigs to the turnip mixture. Continue cooking for 3-4 minutes until fragrant and the shallots are softened. Season with half the salt and pepper, then transfer to a plate.

3. 3

   Pat the swordfish steaks dry with paper towels and season generously on both sides with the remaining salt and pepper. Let them sit at room temperature for 5 minutes.

   Tip: Drying the fish ensures better browning and a nicer crust when grilled.

4. 4

   Preheat your grill to medium-high heat. Brush the grates lightly with oil to prevent sticking. Place the swordfish steaks on the grill and cook for 5-6 minutes on each side, depending on thickness, until the fish flakes easily with a fork.

   Tip: Avoid moving the fish too much on the grill - let it develop a nice sear before flipping once.

5. 5

   While the fish grills, prepare the lemon butter sauce by melting the remaining 3 tablespoons of butter in a small saucepan over low heat. Whisk in the lemon juice and zest, then add the white wine and simmer for 2 minutes.

   Tip: Keep the heat low to prevent the butter from browning too much.

6. 6

   Remove the swordfish from the grill and transfer to serving plates. Spoon the turnip hash alongside each steak and drizzle with the lemon butter sauce.

7. 7

   Garnish each plate with fresh chopped parsley and extra lemon zest. Serve immediately while the fish and sauce are still warm.

   Tip: The brightness of fresh parsley and additional lemon zest elevates the dish and adds visual appeal.