grilled swordfish with basil-caper butter

grilled swordfishI have been making this recipe for a number of years. It is always a delight. I recently made it for the first time since moving here to Hemet, using our outdoor gas grill.

I usually form the basil-caper butter into balls and put it into the freezer rather than the refrigerator. That’s simply due to my not making it far enough ahead.

I try not to have swordfish too often because of the mercury issue, but it’s a good treat every once in a while as it’s a nice, firm, meaty fish. This is, however, also a very rich dish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s