Thanks again to Randy.

Fresh grilled Swordfish is so good that it’s always best to keep it simple. To preserve this fine taste always keep Fresh Swordfish as cold as possible right up until the time you cook it. This recipe calls for a classic Swordfish accompaniment, Watercress. Spinach can be substituted but it’s not quite the same. This fish is best grilled over charcoal but gas does work, try to use a little mesquite or hickory in either grill to really enhance the flavor.

Grilled Swordfish Steaks with Watercress Butter

For the Steaks:
2 Lbs – Swordfish Steaks (4 steaks)
2 Tbsp. Olive Oil
Fresh Ground Pepper
Paprika

For the Butter:
1 Stick – Butter, softened
1 Bunch – Watercress, rinsed well and dried
1 Tbsp. – Dijon Mustard (I prefer Grey Poupon – Country Style)
1 Tbsp. – Fresh Lemon Juice (about 1 good squeeze)
Salt & Freshly Ground Pepper, to taste.

In a Food Processor chop the Watercress with the Butter, Mustard, Lemon Juice, and Salt & Pepper until mixed well. (If you don’t have a food processor chop the Watercress well then combine with the remaining butter ingredients until well mixed.) Now, on a piece of plastic wrap or wax paper, reshape the Butter into a “Log”. Wrap the butter and refrigerate it.

Coat the Swordfish Steaks with Olive Oil then dust on both sides with Fresh Ground Pepper and Paprika. Return the Steaks to chill until the fire is ready. When the grill is hot place the Steaks on the grill. Turn Steaks 180 degrees clockwise after 2 minutes then turn Steaks over at 3 minutes. Repeat this procedure on the second side for a total of 3 minutes on each side. (For steaks thicker than 1 inch cook 4 minutes on each side. But be careful to never overcook swordfish!)

When the Steaks are done remove them from the grill directly to the plate and immediately place a ¼ inch slice of the Watercress Butter in the center of each steak. Sprinkle with a little more Salt and serve with a garlicky rice pilaf or cous-cous and steamed vegetables with a drizzle of butter.

Swordfish holds up well to red wine with slight chill, try a Sangiovese or Merlot.