Swordfish Steak a La Henry
Elevate your seafood dining experience with Swordfish Steak a La Henry, a gourmet dish that combines bold flavors and simple elegance. Perfectly grilled swordfish steaks are infused with a zesty marinade of olive oil, fresh lemon juice, minced garlic, and fragrant herbs like parsley and thyme. Finished with a luxurious caper butter sauce enriched with white wine and lemon zest, this recipe delivers a delightful balance of richness and citrusy brightness. Ready in under an hour, this easy yet impressive entrée is ideal for weeknight dinners or special occasions. Serve with grilled vegetables and lemon wedges for a restaurant-quality meal that will wow your guests. Keywords: swordfish steak recipe, grilled swordfish, caper butter sauce, seafood dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) swordfish steaks
- 3 tablespoons olive oil
- 3 tablespoons (freshly squeezed) lemon juice
- 4 cloves (minced) garlic cloves
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (chopped) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon (freshly ground) black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons (drained) capers
- 0.25 cup white wine
- 1 teaspoon lemon zest
- 1 as needed (for grilling) olive oil spray
- 4 pieces (for serving) lemon wedges
Instructions
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, thyme, salt, and black pepper to create the marinade.
Place the swordfish steaks into a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated. Seal the bag or cover the dish, and let the fish marinate in the refrigerator for 30 minutes to 1 hour.
Preheat a grill or grill pan over medium-high heat. Spray the grilling surface lightly with olive oil spray to prevent sticking.
Remove the swordfish steaks from the marinade, letting any excess drip off, and place them onto the grill. Cook the steaks for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) and have nice grill marks. Remove the steaks from the grill and set them aside on a platter to rest.
While the swordfish is resting, prepare the caper butter sauce. In a small saucepan, melt the butter over medium heat. Stir in the capers, white wine, and lemon zest, and simmer for 2-3 minutes, allowing the flavors to meld.
Drizzle the warm caper butter sauce over the grilled swordfish steaks before serving. Garnish with additional fresh parsley if desired.
Serve with lemon wedges on the side for an extra burst of citrus flavor. Pair with steamed vegetables, roasted potatoes, or a refreshing green salad.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 40.2 mcg | 201% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
