Basil Caper Butter Swordfish with Endive Salad
Flavored butter gives these meaty swordfish steaks a piquant, herbal taste that's echoed in our Joy Sauvignon Blanc.
Ingredients
- unsalted butter, softened · 6 tablespoons
- chopped basil · 2 tablespoons
- drained capers, chopped · 2 teaspoons
- fresh lemon juice · 1 tablespoon
- fresh lemon juice (for butter/basil mix) · 1 teaspoon
- Salt and freshly ground pepper ·
- extra-virgin olive oil · 1 tablespoon
- swordfish steaks, 8-ounce each cut 1 inch thick · 4
- Arugula and Endive Salad · 2 cups
- pine nuts (salad) · 3 tablespoons
- Parmesan cheese, grated (for salad) · 1/4 cup
- extra-virgin olive oil (salad) · 2 tablespoons
- Belgian endives, thinly sliced crosswise (salad) · 2
- bunch of arugula, thick stems discarded (salad) · 6 ounces
- cherry or grape tomatoes, halved (salad) · 1 cup
Instructions
Swordfish Steaks
In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
Light your grill and bring it up to hot temperature. Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side.
Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan. Enjoy with Williamson Joy Sauvignon Blanc.
Arugula and Endive Salad with Pine Nuts and Parmesan
In a small skillet, toast the pine nuts over moderately low heat, shaking the skillet occasionally, until golden, about 4 minutes.
Warning - do not burn your nuts!
Transfer the pine nuts to a plate to cool.
In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the endive, arugula, tomatoes, Parmesan cheese shavings and the toasted pine nuts and toss thoroughly. Serve right away.
NOTE: The basil-caper butter can be refrigerated for up to 2 days.