Grilled Swordfish with Zesty Butter, Lemon & Caper Sauce: An Irresistible Seafood Delight

Prepare to elevate your dinner experience with a dish that combines the robust, satisfying texture of perfectly grilled swordfish with a bright, tangy, and deeply savory sauce. This remarkable combination of butter, lemon, and capers transforms wild-caught swordfish into an extraordinary culinary delight that’s both elegant and incredibly easy to achieve in your own kitchen. Forget complicated preparations; this recipe brings gourmet flavors right to your table tonight.

The secret to an outstanding grilled fish meal always begins with the star ingredient: the fish itself. For this recipe, the utmost importance is placed on acquiring very fresh, high-quality swordfish. Whether you’re a passionate angler who enjoys catching your own, or you prefer to select from a trusted local fish market, opting for wild-caught swordfish will ensure superior flavor and a firm, flaky texture. When I spotted magnificent wild-caught swordfish steaks at my local Whole Foods market, my dinner menu was instantly decided. The quality of your ingredients truly makes all the difference, transforming a simple preparation into an unforgettable dining experience.

Key Ingredients for Your Grilled Swordfish & Caper Sauce

To master this dish, it’s essential to understand the contribution of each ingredient. Every component in this list plays a vital role in building the layered flavors of this exquisite grilled swordfish recipe:

Unsalted Butter: This is not just a fat; it’s a flavor enhancer. Opting for unsalted butter is critical as it grants you complete control over the final sodium level. This is especially important given the natural saltiness of capers. Unsalted butter allows the pure, creamy, and nutty flavors of browned butter to truly shine without any interference from added salt, ensuring a perfectly balanced and delectable sauce.
Large Fresh Lemon: The bright, zesty acidity of fresh lemon is the ultimate counterpoint to the richness of the butter and fish. Choose a large, ripe lemon, peel it, and then cut it into eight uniform quarter-inch thick slices. Carefully remove all seeds to prevent bitterness, and be sure to preserve any excess juice, which will infuse the sauce with its vibrant tang and refreshing aroma.
Nonpareil Capers: These tiny, highly prized capers are known for their delicate flavor and firm texture. After draining, measure them precisely. Capers introduce a distinctive briny, salty, and tangy kick that beautifully cuts through the richness of the butter and swordfish, adding a layer of sophisticated complexity and depth to the sauce. They are truly the secret weapon in this dish.
Salt & Freshly Ground Black Pepper: These fundamental seasonings are crucial for both the swordfish and the sauce. Always use freshly ground black pepper for its superior aroma and pungent flavor. Season judiciously, remembering that the capers contribute significant salinity, allowing you to perfectly balance the natural flavors of all components.
Swordfish Steak: The ideal swordfish steak for grilling should be cut generously thick, at least one inch, but preferably one and a quarter-inch thick. Swordfish is celebrated for its firm, meaty texture that stands up wonderfully to grilling, and its mild, subtly sweet flavor makes it the perfect canvas for this vibrant sauce. High-quality, fresh swordfish is the foundation of a truly memorable meal.
Extra-Virgin Olive Oil (EVOO): A high-quality extra-virgin olive oil is essential for seasoning and preparing the swordfish for grilling. My top recommendation is always a single-source EVOO from Italy. Less processing means a healthier oil with a more intense, authentic flavor. It not only enhances the fish’s taste but also aids in achieving that beautiful, non-stick char on the grill.
Fresh Flat-Leaf Parsley: Finely chopped fresh parsley is highly recommended over its dried counterpart. Fresh parsley offers a brighter, more vibrant flavor and a tender texture that dried herbs simply cannot replicate. It serves as the perfect aromatic garnish, providing a final touch of freshness and a visual pop of color to the completed dish.

Achieving the Perfect Swordfish Steak Thickness for Grilling

The thickness of your swordfish steak is a crucial factor for a successful grilling outcome. To achieve that coveted balance of a beautifully seared, lightly charred exterior and a moist, tender, succulent interior, the steak should be cut on the thicker side. Aim for a minimum of one inch thick, but ideally, one and a quarter-inch thickness is preferred. This substantial cut prevents the fish from drying out too quickly on the intense heat of the grill, allowing it to cook evenly and retain its natural juices. Thicker steaks also provide ample surface area for developing those desirable grill marks and smoky flavors.

This particular recipe draws inspiration from a fantastic version originally shared by ChefJune on Food52. I’ve made a subtle yet significant adaptation concerning the ratio of sauce to fish. ChefJune’s original recipe suggests preparing the sauce to accompany three pounds of swordfish. However, in my home, we’ve found that the same generous amount of sauce is absolutely delightful when paired with just a one-pound steak. This adjustment ensures a more indulgent sauce experience with every forkful, allowing the vibrant flavors to truly shine.

Furthermore, I love serving this dish on a bed of warm, toasty pasta, such as orzo. The extra sauce cascades over the pasta, infusing it with incredible flavor and transforming the entire meal into a cohesive and deeply satisfying experience. Whether you’re feeding a small family or a larger gathering, you can easily adjust the quantity of swordfish to suit your needs. Just keep this in mind: this butter, lemon, and caper sauce is so incredibly delicious and versatile, you’ll definitely want to ensure there’s enough to generously coat every serving of fish and any accompanying side dish. No one wants to run out of this liquid gold!

Crafting the Exquisite Butter, Lemon & Caper Sauce

The star that truly elevates this grilled swordfish to a gourmet level is its vibrant and savory sauce. Follow these detailed steps to create a perfectly balanced and utterly delicious accompaniment:

Melt four tablespoons of unsalted butter in a small saucepan. Begin over medium-low heat to ensure controlled melting. The key to developing the nutty flavor in this sauce is a gentle approach.
Stir constantly as the butter melts and begins to foam. Continue to stir without interruption until the butter transitions to a beautiful, light brown color, emitting a wonderful nutty aroma. This process, known as making “beurre noisette” or brown butter, typically takes about 3 minutes and adds incredible depth to the sauce. Be careful not to let it burn!
Prepare your lemon slices by carefully cutting them into quarters. Take a moment to trim away any excess white pith, which can impart a bitter taste, ensuring only the bright, pure lemon flavor remains.
Add the prepared lemon quarters, along with any preserved lemon juice, and the drained nonpareil capers to the saucepan with the browned butter. The immediate reaction between the warm butter and the zesty lemon will begin to meld these distinct flavors beautifully.

Reduce the heat to its lowest setting once the lemon and capers are added. Gently stir the mixture, allowing the flavors to marry and the ingredients to heat through. This warming process should take only a minute or two, ensuring the ingredients are warm and fragrant without overcooking.
Give the sauce a quick taste. This is your chance to adjust the seasoning to your preference. Remember that capers are inherently salty, so add additional sea salt sparingly. A final grind of fresh black pepper can round out the flavors beautifully, adding a subtle warmth.

Grilling Your Swordfish to Perfection

Grilling swordfish is a quick and straightforward process, but achieving perfection requires a few key steps. Follow these guidelines for a flaky, tender, and beautifully cooked swordfish steak every time:

Preheat your grill or broiler. High, consistent heat is non-negotiable for a good sear and to prevent the fish from sticking. Allow your grill grates to get scorching hot for at least 10-15 minutes before placing the fish. If using a broiler, preheat to high.
Brush the swordfish generously with extra-virgin olive oil on both sides. This is a crucial step; the olive oil acts as a protective barrier, preventing the fish from adhering to the hot grill surface while also promoting a beautiful, golden-brown crust and enhancing its flavor.
Lightly season both sides with sea salt and freshly ground pepper. Be mindful with the salt, as the caper sauce will contribute its own briny notes. A light seasoning is often all that’s needed to bring out the swordfish’s natural sweetness.

Grill or broil the swordfish directly over or about 4 inches from the heat source. For even cooking and attractive grill marks, remember to turn the steak only once during the cooking process.
Cooking time will vary based on the thickness of your swordfish steak. Generally, a 1 ¼-inch thick steak will cook for approximately 3 to 4 minutes per side. Swordfish cooks relatively quickly, so watch it closely to avoid overcooking.
The swordfish is perfectly done when it shows light charring on the exterior, indicating a good sear, and the center is still slightly pink and opaque. It should flake easily with a fork but still be moist. Overcooked swordfish tends to be dry and tough, so aim for that tender, juicy sweet spot.
For the most precise results and to ensure food safety, the ideal internal temperature for cooked swordfish is 145°F (63°C). Use an instant-read meat thermometer inserted into the thickest part of the steak to confirm doneness.

Grilled swordfish steak served on a platter

Transfer the perfectly grilled swordfish to a large serving platter. For ease of serving and to allow the flavorful sauce to permeate every bite, you can slice the steak into thick, tender strips or gently flake it.
Generously pour the warm lemon and caper sauce over the fish. Ensure that each piece is lovingly coated with this rich, tangy, and savory concoction, maximizing the flavor experience.
Serve immediately, finishing with a sprinkle of finely chopped fresh parsley. The vibrant green parsley not only adds a final touch of freshness and aroma but also provides a beautiful pop of color, making the dish visually appealing.

What is the Best Way to Serve Grilled Swordfish with Butter, Lemon & Caper Sauce?

This exquisite grilled swordfish dish, with its vibrant butter, lemon, and caper sauce, is remarkably versatile and pairs beautifully with a wide array of side dishes. While it’s particularly delightful when served over a comforting bed of pasta or rice, don’t hesitate to explore other options that will complement its rich flavors and appealing texture. For an especially enticing combination, we wholeheartedly recommend serving it with our Toasted Orzo with Parmesan. The nutty, slightly firm texture of the orzo provides a fantastic contrast to the tender, flaky fish and acts as a perfect vehicle for soaking up every precious drop of that luscious lemon-caper butter sauce.

Beyond the classic orzo, consider these delightful accompaniments to complete your meal:

Steamed or Roasted Asparagus: Their crisp texture and subtly earthy flavor offer a refreshing balance to the rich sauce.
Sautéed Green Beans with Garlic: A simple yet flavorful green vegetable that adds a pleasant crunch.
Lightly Roasted Broccoli or Broccolini: These vegetables provide a slightly bitter counterpoint that works wonderfully with the lemon.
Creamy Mashed Potatoes: For a heartier side, mashed potatoes absorb the sauce beautifully, creating a comforting and satisfying combination.
Quinoa or Israeli Couscous: These light and fluffy grains offer an alternative to pasta, soaking up the sauce without overpowering the fish.
Fresh Garden Salad: A simple mixed greens salad with a light vinaigrette (perhaps a lemon-herb dressing) provides a refreshing and vibrant contrast.
Crusty Artisan Bread: Essential for soaking up any leftover, irresistible sauce on your plate – because absolutely no drop should go to waste!

Doesn’t this look good enough to eat?

With its vibrant flavors, stunning presentation, and enticing aroma, this grilled swordfish recipe is guaranteed to impress. It’s a dish that appears sophisticated and complex, yet is genuinely straightforward to master, making it an ideal choice for both a quick weeknight dinner and a special occasion when you want to dazzle your guests. Enjoy the fresh taste of summer any time of year!

5 from 1 vote

grilled swordfish with butter, lemon & caper sauce

Adapted from ChefJune on Food52

Fresh and flavorful summertime meal.

Servings 2 to 3 servings

Author Rosemary Stelmach

Ingredients

4
tablespoons
unsalted butter
1
large lemon, peeled, cut crosswise into 8 – 1/4″ slices
(seeded, juice preserved)
2
tablespoons
drained nonpareil capers
sea salt & freshly ground black pepper
1
swordfish steak, cut 1 1/4″ thick
(about 1 pound)
1
tablespoon
extra-virgin olive oil
2
teaspoons
finely chopped fresh parsley
(for garnish)

Instructions

Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
Cut the lemon slices into quarters and trim away any excess white fiber. Add them (with their juice) and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
Light or preheat a grill or preheat the broiler. Brush the swordfish with olive oil on both sides. Lightly season with salt and freshly ground pepper.
Grill or broil the swordfish about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
Transfer the swordfish to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.

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Frequently Asked Questions About Grilled Swordfish

How do I choose the freshest swordfish?: When selecting swordfish, look for steaks that are firm, moist, and have a translucent appearance with a mild, fresh ocean scent – never a strong “fishy” odor. The flesh should be white to pinkish-white, free from any discoloration. It’s always best to purchase from a reputable fishmonger who can confirm it’s wild-caught and, ideally, sustainably sourced.
Can I use frozen swordfish for this recipe?: While fresh swordfish offers the best results, high-quality frozen swordfish can be a suitable alternative. Ensure it is fully thawed in the refrigerator, preferably overnight, before you plan to cook it. Pat it very dry with paper towels to remove any excess moisture; this step is crucial for achieving a good sear and preventing the fish from steaming instead of grilling.
What if I don’t have an outdoor grill? Can I still make this dish?: Absolutely! If you don’t have access to an outdoor grill, you can easily broil the swordfish. Preheat your oven’s broiler to high. Place the olive oil-brushed and seasoned swordfish steaks on a broiler pan or a baking sheet lined with aluminum foil (for easier cleanup). Broil approximately 4-6 inches from the heat source for 3-5 minutes per side, depending on the steak’s thickness, until it’s lightly charred and cooked through to an internal temperature of 145°F (63°C).
Can I make the butter, lemon, and caper sauce ahead of time?: For optimal flavor and the best texture, it is recommended to prepare the sauce fresh just before you plan to serve the fish. However, if you need to save a little time, you can melt and brown the butter in advance. Store the browned butter, covered, in the refrigerator. When ready to serve, gently reheat the browned butter and then quickly add the lemon and capers just as the fish comes off the grill.
Is swordfish a healthy choice?: Yes, swordfish is an excellent addition to a healthy diet! It’s a fantastic source of lean protein, essential vitamins like Vitamin D, important minerals such as selenium, and beneficial omega-3 fatty acids. These nutrients are known to support heart health, brain function, and overall well-being. Grilling is also a healthy cooking method that minimizes the need for excessive added fats.

Discover More Zesty Lemon Flavored Recipes!

If you adore the bright, fresh, and invigorating kick that lemon brings to a dish, you’re in for a culinary treat! Explore these other delightful recipes from A Hint of Rosemary that expertly highlight the versatile and vibrant flavor of lemon, bringing a burst of sunshine to your plate: