Grilled Swordfish Steaks with Basil Caper Butter
Ingredients
- 6 tablespoons unsalted butter, softened
- 2 tablespoons chopped basil
- 2 teaspoons drained capers, chopped
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 8-ounce swordfish steaks, cut 1 inch thick
- 3 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 2 B elgian endives, thinly sliced crosswise
- 1 (6-ounce) bunch of arugula, thick stems discarded
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup P armesan cheese shavings
Instructions
Grilled Swordfish Steaks with Basil-Caper Butter serves 4 original recipe by Food & Wine.
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