Grilled Swordfish Steaks with Beurre Blanc and Basil Oil
Swordfish has a tender texture and sweet flavour. It is delicious simply grilled and served with a squeeze of lemon and a fresh salad, but it also lends itself to something a bit fancier. This recipe features swordfish accompanied by a classic French Beurre Blanc sauce and a sweet basil oil. It would be perfect for a dinner party or special occasion family meal.
How long will it take?
What’s the serving size?
What do I need?
- 4 swordfish steaks
- Micro herbs to serve
For the Beurre Blanc
- 250 g unsalted butter, cubed
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ½ tbsp finely chopped shallot
- Salt, to taste
For the basil oil
- ½ cup olive oil
- 1 cup tightly packed basil leaves
- Pinch of salt
How do I make it?
- Add wine, vinegar and shallot to a small saucepan over high heat and bring to the boil. Continue boiling until the liquid has reduced down to about 1 tablespoon. Reduce heat to low and add cubes of butter 2 at a time, whisking them into the reduction. Continue until there are only 2 cubes of butter left. Remove from the heat to add the final 2 cubes and whisk them well, so that the sauce s thick and smooth. Season to taste. Strain sauce to remove shallot.
- Meanwhile make basil oil by blanching basil leaves in a pot of boiling water for 10 seconds. Remove, strain and dunk in ice water. Remove from water and squeeze to remove excess water. Add leaves to a food processor with olive oil and a pinch of salt. Blend until the basil is pureed. Strain to remove any solids and set aside.
- Cook swordfish by heating oil in a grill pan over medium-high heat. Cook for 5 minutes per side or until the flesh feels firm when pressed.
- To serve, lay swordfish steak on plate. Drizzle with Beurre Blanc, dot with Basil Oil and garnish with micro herbs.
Tip – Decanting the Beurre Blanc and Basil Oil into squeezy bottles with nozzles will give you better control and overall presentation – an old tomato sauce bottle works well.