Grilled Swordfish with Charred Tomato Basil Butter

Grilled Swordfish with a deliciously simple charred tomato basil compound butter. A wonderfully fresh summer meal that comes together in just minutes!

Grilled Swordfish with Charred Tomato Basil Butter

Welcome to Girl’s Guide to Grilling week on Le Petit Eats! This week I’ll be talking all things barbecue. It is summer after all! I know it’s almost August and it might feel like the summer is already winding down, but the best days of summer in Santa Barbara happen in August, September and well into October, so I’m just starting to get into the swing of things when it comes to cooking over an open flame.

Grilled Swordfish with Charred Tomato Basil Butter

Who doesn’t want to take a break from the stove, prepare your meal outside and reap the flavor benefits of a bit of char and smoke this time of year? That’s what inspired me to share all my best tips to master the grill, and some of my favorite grilling recipes too, of course.

Since this is the GIRLS guide to grilling, I won’t be focusing on the typical BBQ fare that you might be expecting. These recipes will be lighter, healthier and prettier, AKA perfectly ladylike grilling recipes!  I hope this series encourages you to get out and make something unexpectedly refined on the grill this summer.

Grilled Swordfish with Charred Tomato Basil Butter

We’re going to kick things off with deliciously simple Grilled Swordfish with Charred Tomato Basil Butter. I don’t eat much meat, and when I do it’s mostly seafood, so I definitely wanted to start there and cover some basic tips for when you’re grilling not only fish, but other types of protein.

Grilled Swordfish with Charred Tomato Basil Butter

But first a bit about this recipe. I love the fact that this Grilled Swordfish with Charred Tomato Basil Butter utilizes multiple applications of the grill. Not only are we grilling a stellar piece of fish, the compound butter that goes on top is made with tomatoes that are lightly charred on the grill. If you didn’t know, compound butters are kinda my thing. I’ve actually smoked the tomatoes several times before with amazing results, but in this rendition, for simplicity’s sake, we’re just going to quickly grill them so they achieve that sweet roasty flavor, and a hint of smokiness comes in the form of smoked sea salt.

I like to finish the dish with some of the leftover whole charred tomatoes and serve it with grilled vegetables. If you’re already taking the time to bust out the grill, you may as well cook your entire meal on it. This means minimal dishes!

Grilled Swordfish with Charred Tomato Basil Butter

On to the grilling tips:

  1. This may seem obvious but I’m going to say it anyway. Oil your grates. And use a high heat oil such as safflower. This helps prevent sticking. I always bring a ramekin of oil out to the grill and dip a folded paper towel into it, then rub the grates with the oil saturated paper towel (using tongs) just before I place any food on the grill. This way everything I need is right there in case I need to oil the grates again (like if I’m grilling multiple things). Sometimes I also brush the meat itself with a bit of oil, just for an extra layer of protection to prevent sticking. Swordfish is pretty hearty, but other types of fish can be more delicate, so it’s a good idea to do this especially with fish.
  2. Don’t move your meat around too much or keep checking the underside repeatedly. If you try to flip it before it’s cooked on that side you will prevent a nice sear from forming and risk tearing the meat. When grilling something like a piece of fish ideally you only want to flip it once halfway through, so just have a little patience and you will be rewarded.
  3. When grilling vegetables, keep the pieces as large an as intact as possible. You don’t want to be chasing veggies all over the grill or things to slip through the grates! For the zucchini I made here for example, I just sliced it in half lengthwise, so I was only dealing with two pieces rather than several tiny ones. They’ll cook better this way too and there’s less of a chance you’ll end up with soggy overcooked veggies. Just slice everything up into bite sized pieces afterwards. For something like the cherry tomatoes in the compound butter, a grill basket is a good investment.

Grilled Swordfish with Charred Tomato Basil Butter

That’s it for now, I’ll be back Wednesday with more grilling goodness!

Grilled Swordfish with Charred Tomato Basil Butter
5 from 3 votes
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Grilled Swordfish with Charred Tomato Basil Butter

Grilled Swordfish with a deliciously simple charred tomato basil compound butter. A wonderfully fresh summer meal that comes together in just minutes!

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

For the charred tomato basil butter:

  • 1/2 cup cherry tomato
  • 1 teaspoon high heat oil, such as avocado oil
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons basil
  • 1/2 teaspoon smoked sea salt

For the swordfish:

  • 1-1 1/2 pounds swordfish
  • 1 tablespoon high heat oil, such as avocado oil
  • Salt and freshly ground pepper

Instructions

  1. Light grill to medium heat. Toss cherry tomatoes with olive oil. When grates are hot, place cherry tomatoes on a grill basket and place on grill. Cook until softened and blackened in spots, about 5 minutes. Remove from grill but leave grill on and allow tomatoes to cool completely.

  2. In a medium bowl, combine half of the cooled cherry tomatoes, butter, basil and smoked sea salt. Set aside butter and reserve remaining cherry tomatoes.

  3. Brush swordfish with oil and season generously with salt and pepper. Grill for about 3 minutes on each side or until desired doneness of fish is reached.

  4. Remove from grill and transfer to plates. Top fish with a pat of charred tomato basil butter just before serving. Garnish with remaining charred cherry tomatoes.

Grilled Swordfish with Charred Tomato Basil Butter

Grilled Swordfish with Charred Tomato Basil Butter

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Comments

  1. Shannon

    This looks fantastic! I love swordfish but I don’t eat it nearly as much as I would like to. Pinned for future reference, thanks!

  2. Melissa

    The swordfish on its own looks amazing, but then you go and make it even BETTER with that Tomato Basil Butter…yes please!!

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