Grilled Swordfish with Anchovy Butter

Quick look

  • prep 6 min    cook 4 min
  • serves 4

The swordfish in this recipe can be substituted for tuna or salmon. You’ll find the tasty recipes for grilled tuna with caper and olive butter and grilled salmon with peach salsa below.


  • 4 swordfish steaks (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crumbled
  • 2 tablespoons olive oil
  • 1/4 cup (1/2 stick) unsalted butter or margarine, softened
  • 4 anchovy fillets, mashed, or 2 teaspoons anchovy paste
  • 1/4 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon salt

    How to make it  10 minutes

  • 1

    In a shallow bowl, sprinkle swordfish with salt and rosemary and rub into fish. Sprinkle with oil and turn fish to coat. The fish can be refrigerated, covered, up to 4 hours before grilling.

  • 2

    In a small bowl or in an electric mixer, combine butter, anchovies, lemon zest and juice, cayenne, and salt. Transfer to a small ramekin and refrigerate, covered, until ready to serve.

  • 3

    Preheat the grill or broiler. Generously oil the grill or broiler rack to prevent fish from sticking. Grill over moderately hot coals 8 inches from the heat until just cooked through, 2 to 3 minutes on each side. Or broil 6 inches from the heat of a preheated broiler.

  • 4

    Remove with a well-oiled metal spatula and top hot fish with a spoonful of chilled anchovy butter.

Nutritional Information(per serving)

  • Calories: 310
  • Fat: 23g
  • Saturated Fat: 9g
  • Cholesterol: 79mg
  • Sodium: 569mg
  • Carbs: 0g
  • Protein: 24g
  • Fiber: 0g


Grilled Tuna With Caper and Olive Butter
Prepare as directed above, substituting tuna steaks for swordfish steaks. For the butter, omit anchovies and add 1 tablespoon finely chopped Kalamata olives, and 1/4 teaspoon crushed fennel seeds (optional). Makes 4 servings.

Grilled Salmon With Peach Salsa
Prepare as directed above, substituting salmon steaks for swordfish steaks and omitting rosemary and olive oil. Instead, rub salmon with 1/2 teaspoon salt, 1/4 teaspoon sugar, and a pinch of ground allspice. Brush with 1 tablespoon olive oil and grill as directed.

For the salsa: Mix together 2 diced, peeled, pitted peaches, 3/4 cup thawed frozen corn kernels, 1/2 cup chili sauce, 1/4 cup each finely diced red onion and sweet red pepper, 1/4 cup each chopped fresh mint and coriander (cilantro), 2 tablespoons each honey and lime juice, and 1/2 teaspoon salt. Spoon salsa over the cooked fish. Makes 4 servings

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