Swordfish With Mustard-Basil Butter
Tender swordfish paired with a flavorful mustard-basil butter, perfect for grilling and impressing guests with its fresh, herbaceous notes and rich buttery finish.
Ingredients
Instructions
- Mix softened butter, Dijon mustard, and chopped fresh basil to create a flavorful butter mixture.
- Brush the swordfish with oil to prepare for grilling.
- Season the swordfish with salt and pepper to taste.
- Grill the swordfish for 5 minutes on each side until cooked through.
- Top the grilled swordfish with a spoonful of the mustard-basil butter.
- Garnish with basil sprigs before serving.
Tips & Substitutions
For a richer flavor, consider using a high-quality herb-infused olive oil when brushing the swordfish. If fresh basil isn't available, you can substitute with dried basil, but use half the amount as dried herbs are more concentrated. To enhance the dish, add some lemon zest to the butter mixture for brightness. Also, grilling can be replaced with broiling if preferred.
Serving Suggestions
Serve the swordfish with a side of string beans with shrimp for a delightful seafood pairing. A light salad or roasted vegetables complement the dish beautifully. Drizzle any remaining mustard-basil butter over the sides for added flavor. This dish also pairs well with a chilled glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the swordfish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Swordfish With Mustard-Basil Butter contains roughly 105 calories, with 4g protein, 7g carbohydrates, and 8g fat. It is an excellent source of iron (71% of the Daily Value), calcium (25% of the Daily Value), and dietary fiber (20% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen swordfish for this recipe?
Yes, you can use frozen swordfish; just make sure to thaw it completely in the refrigerator before cooking. This will help ensure even cooking and prevent the fish from being rubbery. Pat it dry before grilling for the best results.
What can I substitute for Dijon mustard?
If you don't have Dijon mustard, you can use whole grain mustard for a different texture and flavor. Alternatively, a mix of yellow mustard and a splash of vinegar can work in a pinch, though it will alter the taste slightly.
How do I know when the swordfish is cooked through?
Swordfish is perfectly cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. It should still be moist and slightly opaque in the center. Avoid overcooking, as it can become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).