Swordfish Steak with Chervil Butter Recipe
Are you looking to impress your guests with a flavorful and unique dish? This Swordfish Steak with Chervil Butter is just the recipe you need! Swordfish, often adored for its firm texture and meaty flavor, pairs beautifully with the fresh, herbaceous notes of chervil. A little-known herb that is a true gem in the world of culinary delights, chervil is sometimes referred to as the “herb of joy” for its refreshing taste. Combined with a luscious butter sauce, this recipe will elevate your swordfish to a whole new level. Whether you’re planning a special dinner or just want to add something extraordinary to your weeknight meals, this dish is both simple and stunning. Let’s dive into the full recipe!
Swordfish Steak with Chervil Butter
Total Time: 55 minutes
Prep Time: 40 minutes
Cook Time: 15 minutes
Servings: 6
Recipe Category: <60 minutes
Keywords: swordfish steak, chervil butter, grilled swordfish, mesquite grilled fish, chervil herb, easy grilling recipe
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1/2 cup | For brushing the fish |
| Lemon juice | 1/4 cup | Freshly squeezed |
| Salt | 1/4 tsp | To taste |
| Swordfish steaks | 2 large steaks | About 6-8 oz each |
| Butter | 1/2 cup (1 stick) | Unsalted |
| Margarine | 1/2 cup | Softened |
| Fresh chervil | 1/2 cup | Chopped |
| Dried chervil | 1/2 tsp | Optional, for added flavor |
| Black pepper | 1/4 tsp | Freshly cracked, to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480.9 kcal |
| Total Fat | 39.4 g |
| Saturated Fat | 13.9 g |
| Cholesterol | 99.7 mg |
| Sodium | 342.6 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0.1 g |
| Sugars | 0.3 g |
| Protein | 30.2 g |
Instructions
-
Prepare the Marinade for the Swordfish
In a small bowl or measuring cup, combine 1/2 cup of olive oil, 1/4 cup of fresh lemon juice, and 1/4 teaspoon of salt. Stir the mixture well to combine. This marinade will impart a light, zesty flavor to the swordfish while it sits. -
Marinate the Swordfish
Brush both sides of the swordfish steaks generously with the olive oil mixture. Once coated, cover the fish and place it in the refrigerator to chill for 30 minutes. This step allows the swordfish to absorb the flavors of the marinade, ensuring a delicious base before grilling. -
Soak the Mesquite Chips
While the fish is marinating, take 1-2 cups of mesquite chips (depending on your grill’s size) and soak them in water for 30 minutes. Soaking the chips will create a smoky flavor as they burn on the grill, adding depth to the swordfish steaks as they cook. -
Prepare the Chervil Butter
In a small bowl, mix together 1/2 cup of unsalted butter and 1/2 cup of softened margarine until smooth. Add 1/2 cup of chopped fresh chervil and 1/2 teaspoon of dried chervil (optional, but it gives an extra pop of flavor). Season with freshly cracked black pepper to taste. Stir the ingredients until fully incorporated, then set aside at room temperature. The butter will become more flavorful as it melds with the herbs. -
Preheat the Grill
Once the swordfish steaks are marinated, and the mesquite chips have been soaking, it’s time to get the grill ready. Preheat your grill over medium-high heat. Place the soaked mesquite chips directly over the hot coals, allowing them to release their smoky aroma. -
Grill the Swordfish
Place the marinated swordfish steaks on the grill. Grill the steaks for about 12-15 minutes, turning them once halfway through the cooking time. Swordfish should be cooked until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. The fish will develop a delicious charred exterior while remaining moist and tender on the inside. -
Serve the Swordfish
Once the swordfish is grilled to perfection, transfer the steaks to a platter or individual serving plates. Generously spread the chervil butter mixture on top of each steak, allowing the butter to melt and soak into the fish. The richness of the butter will complement the smoky grilled flavor beautifully, making every bite a true delight.
Tips for Success
- Swordfish Alternatives: If swordfish isn’t available, you can easily substitute with other firm fish like tuna or mahi-mahi.
- Mesquite Chips: If mesquite chips are unavailable, you can use any other wood chips, such as hickory or applewood, for grilling. Each type will lend its own distinctive smoky flavor.
- Butter Options: If you’re looking for a richer butter flavor, try using all butter instead of mixing with margarine. You can also add a touch of garlic or lemon zest to the butter mixture for extra flavor.
- Grilling Tip: Keep a close eye on the swordfish as it cooks since it can dry out if overcooked. Aim for a golden, slightly charred exterior and a moist, flakey interior.
Conclusion
This Swordfish Steak with Chervil Butter recipe brings together the delicate flavors of grilled fish with the aromatic, herbal richness of chervil butter, creating a sophisticated yet easy dish perfect for any occasion. Whether you’re hosting a barbecue or enjoying a quiet meal at home, this recipe is sure to impress. Don’t be afraid to experiment with different herbs or wood chips to make it your own. Happy grilling!
