Ingredients:

  • 4 tbsp (57g) unsalted butter, softened
  • 2 tbsp (8g) fresh basil, finely minced
  • 1 tbsp (15g) non-pareil capers, drained and chopped
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) lemon zest
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 (6 oz / 170g) swordfish steaks, about 1-inch thick
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (6g) garlic powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper

Instructions:

  1. In a small bowl, mash the softened butter, minced basil, chopped capers, lemon juice, zest, salt, and pepper together using a fork until fully combined. Set aside at room temperature.
  2. Pat the swordfish steaks completely dry with paper towels. In a small bowl, whisk the olive oil, lemon juice, garlic powder, salt, and pepper. Brush the mixture generously over both sides of the steaks.
  3. Preheat grill to medium-high heat (about 400°F / 200°C). Place the steaks on the grates and sear for 4–6 minutes per side until a deep golden-brown crust forms and the fish releases easily from the grill.
  4. Remove the fish from the grill when the internal temperature reaches 130°F (54°C). Immediately place a dollop of the basil caper butter on each steak and let rest for 5 minutes to allow the butter to melt into a sauce.